A declious steamed jam roly recipe
Jam Roly Poly65 Mins
- 310ml self-rising flour
- 180ml milk
- 100g vegetarian suet
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 120ml + 2 tbsp jam (any flavor)
Place a 40cm long baking sheet on a 55cm long aluminium foil sheet. Grease the baking sheet generously with butter and set aside.
In a bowl, add flour, sugar, vanilla extracts and salt. Mix well. Add vegetable suet and pour in the milk. Mix well so that it forms a soft dough. You can knead it lightly with your hands.
Place the dough on a floured workstation and roll it into a rectangle using a rolling pin. It should be about 23cm x 33cm in dimension. Leaving 2cm on the border all across the rectangular dough sheet, spread your favourite jam (I have used raspberry jam, but you can use any). Roll the sheet across its length, close the ends by pinching the seam.
Place the roly-poly on a buttered baking sheet. Roll the aluminium foil loosely. Twist both ends of the aluminium foil to close the ends.
Place the roly-poly directly on the oven shelf. Place a baking tray with water at the bottom of the oven so that it acts as a steamer. Make sure the oven is preheated to 400-degree F. let it bake for about 45 to 50 minutes.
Once the time is up, take it out of the oven and let it sit for about 5 minutes. Unwrap the roly-poly carefully so that you don’t burn your hands. It’s better to wear gloves.
Transfer it to a serving dish, cut it into pieces and serve alongside custard.