Jam Roly Poly

Latest Articles

Jam Roly Poly

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Jan 24, 05 11:08 am Post subject: Jam Roly Poly

Made a classic dish of jam roly poly on Saturday.

Ingredients:
500g self raising flour
250g suet
a good pinch of salt
around 300ml cold water
Best part of a jar of home-made raspberry jam

Mix the salt, flour and suet, and slowly work in the water to form a workable dough. Kneed a little, till it's pliant-ish, and roll it out 1.5cm thick or so, to a size that will be 'rolled' into a cylinder to fit in a teatowel.

Get a nice clean teatowel that's been washed many, many times so it's dye-fast, and wet it.

Smear jam on the paste, enough to give a thick covering, leaving, say, 2cm around the outside. Fold the outside edge in to keep the jam in place, and roll up the dough. Wet the end and edges to seal it, and fold in the jam as best you can - you want it enclosed in the paste. Roll it in the teatowel, make a 'cracker' by tyeing the ends with string, and simmer it gently, almost covered in water, for three hours.

Serve with custard or good vanilla ice cream (make it yourself, it's easy and very tasty).

Doesn't have to be raspberry jam, of course, but it's traditional.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Mon Jan 24, 05 11:49 am Post subject:
You naughty, naughty boy. Will make it a week on Saturday.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Jan 24, 05 11:52 am Post subject:

Twoscoops wrote:

You naughty, naughty boy. Will make it a week on Saturday.

Blimey, that's what I call advance menu planning.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Mon Jan 24, 05 11:52 am Post subject:

Do you use beef or veg suet Cab?

I used to use veg suet, being vegetarian; since I found out about hydrogenated fats ( https://www.eatwell.gov.uk/asksam/healthydiet/fssq/#A218438 ) I try to avoid using suet at all. But I don't think you can with steamed puddings.

I imagine the beef suet would be better for you - well, less harmful

- but I'm also kind of concerned about the source of the beef suet. I suppose the ideal solution would be fresh suet from a butcher/other supplier with a known source.

Sorry to turn what sounds like a lovely recipe in to a miserable thread, but it is interesting (to me at least!).

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Jan 24, 05 12:01 pm Post subject:

Bugs wrote:

Do you use beef or veg suet Cab?

Beef suet. Wasn't ethically sourced, for which I'm feeling a bit guilty, but next time it will be. Next time we doa deal on buying a big lump of bullock I'll be pleading for the suet.

I've never used veggie suet; how was the end result?

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Mon Jan 24, 05 12:15 pm Post subject:

I've only really ever used veg suet; and only in dumplings or steamed/microwaved puddings, and mincemeat.

So I can't compare with beef suet, but I was pretty satisfied with the results in all of them, particularly the dumplings.

I've found a recipe for dumplings made with butter rather than suet so I'm going to give that a go sometime - they're basically scones I think.

As far as packaged suet goes I don't think I've ever seen any apart from Atora or maybe own brands, and Broadland or some sort for veg. I assume that there's not yet enough suet to process from good sources of beef to make a separate product worthwhile for a manufacturer.

Have you ever used fresh suet? Is it much the same effect and flavour (with a bit of extra work in processing it I suppose?).

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Jan 24, 05 1:00 pm Post subject:

Bugs wrote:

Have you ever used fresh suet? Is it much the same effect and flavour (with a bit of extra work in processing it I suppose?).

I used atora, because I've never seen other suet. I've read that as long as you cut the bloody and fleshy bits off, un-processed suet it fine, but it's meant to be a gruesome job trying to grate it.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Jan 24, 05 1:13 pm Post subject:
It's not that bad to grate if you put it in the freezer first. You can also dip the grated end into flour every so often. Changing the subject slightly, but if you can get kidneys with the suet on and roast them whole it's a good thing.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Mon Jan 24, 05 1:14 pm Post subject:
Could you run it through a food processor, or even a mincer or something, or is it far too gooey for that? I haven't actually seen real suet in real life..

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Mon Jan 24, 05 1:16 pm Post subject:
Following a favourite mantra "he who asks a question is a fool for five minutes; he who doesn't remains a fool forever". Does suet only come from beef or can you get it from pigs, sheep etc? Is it very different, or is it just that the quantity doesn't make it worth while?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Jan 24, 05 1:17 pm Post subject:
I don't have a food processor. It's hard fat basically, you couldn't whizz it, but some sort of shredder attachment might work. I think a mincer would just mush it up.

Fullup

Joined: 09 Dec 2004
Posts: 183
Location: Under water

Posted: Mon Jan 24, 05 2:00 pm Post subject:
We made this last weekend, it was yummy and really easy to make. Made a huge dish of rice pud yesterday and finished of the raspberry jam in it. Bugs, I too am not sure about suet either, mine just comes from the butchers in a nice big block. Just thinking about your question on does it come from other animals too, is the pig equivalent lard? or is that something different.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Jan 24, 05 2:03 pm Post subject:
I don't know about pigs, but you can certainly use the fat from around lambs' kidneys.

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Mon Jan 24, 05 10:20 pm Post subject:
I have just made a washing up bowl full of suet, using the kenwood mincer. It took a while and I flicked flour on to it as it came out and then very lightly rubbed through to break it up. I will pack it all up tomorrow in 12 oz - 1lb packets and freeze it. With the remainded I am rendering it down for tallow, to assist on my soap making.

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT
Page 1 of 1

View Latest Posts