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Forum Thread - Jam rolly polly pudding

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AskCy, on 15/12/2012 12:08am

Had this as a kid, school did it, my mates mum made it...

it was a suet based pastry dish, a bit like a swiss roll, with jam in it, rolled up in tea towel... Anyone made it ?.. know about it ?..

The reason I ask is I've got some figs in brandy (to flavour the brandy).. and I'm thinking the figs will make a great steamed pudding....

just wanted to know what I should add.. what to do.. what not to do....

I think if I mix self raising flour with suet and then add sugar... roll the chopped up figs in... then wrap in something like grease proof paper and steam... ?

Steve

Mamta, on 15/12/2012 06:39am

It should work very well with boozy Figs Steve. Though I have not made it, there are several fruit Rolly Polly recipes on the internet like this one;

http://justlikemynanmade.blogspot.co.uk/2011/09/roly-polys-savoury-sweet.html

and

http://www.foodnetwork.co.uk/recipes/fruit-roly-poly-pudding-ru285954.html

Both of above are baked though, not steamed.

ALLOW ONLY ONE PER PERSON ;-)

AskCy, on 15/12/2012 08:52am

Thanks for that Mamta, I will go off and read some and see what direction it points me in :-)

Steve

curry-man86, on 15/12/2012 04:16pm

Hi Steve

That takes me back to when I was a boy, there was a cafe not far from school and the guy their made this amazing jam roly-poly and us kids always got a larger than normal piece with lashings of bright yellow custard it was cooked in a big steamer that was the size of a cupboard, it was in the days of the steamed pudding whether savory or sweet, guaranteed to stick your ribs together : )

I do remember years later making it in a microwave, you had to eat it pretty quick otherwise it went hard, there was never any left over, not as good as steamed but only took about 20 minutes to cook, if I remember correctly.

curry-man86

curry-man86, on 15/12/2012 05:15pm

Just dug this out

Steamed pudding in a microwave!!!!!!!!!

6 oz. self-rising flour

2 oz. butter or suet if available(See note below)

1 oz. caster sugar

1 oz. brown sugar

1 tsp. baking powder

1 med. egg, beaten

4 fl oz. milk

1 tsp. vanilla essence

3 tbsp. golden syrup or jam or honey

Note: suet is hard to get here in France I find if you grate frozen butter on a coarse grater just before you add it, it works well)

1 quart pudding basin (try 1 quart Pyrex mixing bowl)

Grease microwave safe basin and put syrup or jam in base. Sift flour and baking powder into a bowl and add butter, sugars. Mix well then add milk, egg and vanilla essence, and mix again. Spoon the mixture into the basin and cover loosely with plastic wrap. Cook at 60% power for 4 mins, then on high 2 mins. Remove from microwave, take off plastic wrap and leave to stand for 3 mins before turning out.

Smother in custard or Creme Anglaise, if like me you cannot get custard or it's 4 times the normal price (France) mix 2 tbsp cornflour, 1 tsp vanilla, dash yellow colouring, sugar to taste, using a pint of milk make in the normal way

curry-man86

AskCy, on 16/12/2012 10:14am

Cheers curryman, thats told me some things I needed to know... it looks like you can add sugar and wet ingredients :-)

Steve

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