A true, old-fashioned Roly-Poly must be boiled in a floured cloth, a practice avoided by cooks these days, who prefer to put the mixture in a pudding basin where it loses its identity.
Yield: 6 Ready in 45 minutes
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Jam Roly-Poly Preparation
To make suet crust pastry:
Sift flour, baking powder and salt
Add suet, rub well into flour with tips of fingers
Add water (or egg yolks) gradually, making a very dry dough. Do not add all water unless necessary.
On a floured board roll out the suet crust to an oblong about 1/4 in thickness.
To make the roly-poly:
Spread the suet crust with as much jam as you wish, to within 1/2 in of the edge all round.
Roll up as for a Swiss Roll, seal the edges and close the ends.
Take a clean cloth large enough to take the pudding, and wring it out in hot water.
Spread it flat, and dust liberally with flour.
Roll the pudding in the cloth, tie both end tightly with string.
Lower it into a large pan of boiling water, with a trivet or inverted plate on the bottom.
Let it boil continuously for 1 1/2 hours, adding extra boiling water from the kettle if needed.
Serve with custard, or sweet white sauce, or jam sauce.
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