Jam Roly-Poly

Jam Roly-Poly or Dead Man's Leg is a traditional British dessert probably invented in the early 19th century. It is a flat-rolled suet pudding, which is then spread with jam and rolled up. In days past, Jam Roly-Poly was also known as shirt-sleeve pudding, because it was often steamed and served in an old shirt-sleeve. Because of this, another nickname for the pudding was dead-man's arm. It was also known as dead man's leg. Jam Roly-Poly features in Mrs Beeton's cookery book, as Roly-Poly Jam Pudding. It is a very rich and heavy dessert which may not be suited to modern tastes. Popular with kids.

Recipe
Ingredients
• 250g/8oz self-raising flour
• Pinch salt
• 125g/4oz shredded suet
• 90-120ml/6-8tbsp water
• 6 tbsp raspberry jam, warmed
• a little milk
• 1 egg, beaten, and caster sugar to glaze
Method
• Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft but not sticky dough.
• Turn on to a floured board and roll out to a rectangle about 20x30cm/8x12in.
• Brush the pastry with the warmed jam, leaving a 1cm/½in border all round.
• Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well.
• Place on a greased baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar.
• Bake in the oven at 200C/400F/Gas 6 for 35-40 minutes until golden brown.
• Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.
Variation
A peeled, sliced apple may be spread over the jam before rolling up.

Alternative Recipe (Steamed)
• 200g self-raising flour
• 100g vegetable suet
• finely grated zest and juice 1 small lemon
• 1 medium egg, beaten
• 2-4 tbsp milk or water
• 200g red jam of your choice such as plum, cherry, raspberry or strawberry
• pinch salt
• custard or cream to serve.
Method
• Stir the flour, suet, salt and lemon zest together then work to a firm dough with the lemon juice, egg and milk or water.
• Roll out to a rectangle about 25 x 20.5 cm/10 x 8in and spread jam to within 2.5cm/1in of the edges. Roll up starting from a short end and seal the edges well with a little water.
• Set the roll on a sheet of well buttered foil and wrap, making sure you seal the ends well. If you are feeling traditional use cheese cloth or a shirt sleeve to steam in (see below).
• Set in a steamer and steam for 2 hours.
Variation
A peeled, sliced apple may be spread over the jam before rolling up.

By Maria Enrica Peluso