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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400° or at mark 6. Grease a large ovenproof baking dish. | 2. To make the suet pastry, mix the flour and suet together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky) dough. | 3. Roll out the pastry to 1/4-inch thickness on a lightly floured surface to form a strip 8 to 10 inches long. Spread a good layer of jam (warmed, if necessary) over the pastry to within 1/2 to 1 inch of the edges. Moisten the edges of the pastry, roll up carefully from a long side. Pinch the top edge to form a seal. Seal the two ends well too, to prevent jam filling from spilling out during baking. | 4. Place the jam roll in the baking dish and bake at 400° for about 30 minutes or until golden brown. | 5. Serve hot or cold. To serve, cut in slices, and serve with custard. | 6. Alternatively, the mixture can be rolled up in a floured pudding cloth and steamed for about 2 1/2 to 3 hours to make Jam Roly Poly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self rising flour	6	ounces		151.3	0.0	33.66	0.85
suet	3	ounces	shredded used	726.327	0.0	1.2758	79.947
water				-	-	-	-
jam	5	tablespoons		278.0	68.86	0.37	0.07

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.