Warm up with a Jam Roll
 

Warm up with a Jam Roll

10-04-2010 04:59 AM

ShareThis Published:
Mon, 2010-10-04 12:56


Warm up with a Jam Roll


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Warm up with a Jam Roll

As the colder weather and rainy days move in enjoy this nursery pudding in front of a warm fireplace. Tasting, warming and sweet this dessert is usually served with hot custard.

Suet Crust
Unlike most other pastries, which are baked, suet crust is usually boiled or steamed and works well for both sweet and savory dishes.
Suet crust pastry is made from suet, flour, salt and water. It always contains baking powder as a raising agent. Self-rising flour works well when making this pastry, or you can add four teaspoons of baking powder to any 450g / 1lb of plain flour.
Suet can be bought in ready-to-use packets or fresh from the butcher. When using fresh suet remove the skin and shred the suet finely before using. Vegetarian suet is available ready-to-use from most grocers or supermarkets.

Basic Recipe for Suet Crust
This quantity of suet crust pastry is enough to make a 15cm / 6in pudding, which will feed four people.
• 225g / 8oz flour
• 75-100g / 3-4 oz suet
• 2 tsp baking powder (omit if using self-raising flour)
• 1 tsp salt
• cold water
If using block suet, remove skin and shred finely. If using packet suet, weigh out quantity required and follow instructions on the packet.
Sieve flour, baking powder (if using) and salt together and add the suet. Mix with cold water to a soft, but not sticky dough.
Turn out onto a lightly floured board and roll out as required.

Ingredients
To feed 4-6 you will need:
• one quantity of suet crust
• jam of any variety

Preparation
Place your suet crust on a lightly floured board and roll out into a strip 20cm (8in) wide and about 5mm (1.4 in) thick.
Spread generously with the jam of your choice, leaving a 1.5cm (3/4 in) edge around the pastry.
Moisten the edge with water and roll up the pudding, pressing the edges firmly together.
Now you have a choice of baking, boiling or steaming your Jam Roll:
Bake:
Place the jam roll onto a greased baking sheet and bake in a medium oven (200°C / 400°F / gas 6) for 45 minutes to one hour.

Boil:
Alternatively, wrap the roll in greaseproof paper and tie loosely in a cloth, before immersing in it in a large pan and boiling for one and a half hours.

Steam:
Or finally, wrap the roll in greaseproof paper and tie loosely in a cloth before steaming it for two and a half hours.






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