Jam Roly Poly, the very name takes me back to my childhood. School dinners were usually somewhat gruesome affairs, with plenty of unidentifiable main courses that were not be be eaten. The saviour of the meal was usually the pudding and the canteen served a range of steamed puddings with custard. Jam Roly Poly was a big hit, with its rolls of pudding interlaced with jam and lashings of custard. It is a traditional British steamed pudding, made with suet and it is hot, sweet and filling. The perfect comfort food for a wet Autumn or winter night.
Jam Roly Poly was often delightfully know as Dead Man’s Arm as it was often wrapped and steamed in an old shirt sleeve so it would retain it’s shape. Now greaseproof paper is a perfect substitute and the resulting pudding is just as delicious. When I was sent some Mackays jam and marmalade in their new festive varieties it seemed the perfect chance to try making Jam Roly Poly. I had already used the Mackays Christmas Marmalade with Cranberries to make a marmalade glazed ham which is ideal food for Christmas Eve. Whilst Jam Roly Poly is not really festive I thought that the Mackays Christmas Preserve with Mulled Wine would add another dimension to the pudding.
Mackays are a Scottish family firm who make their jams and marmalades in the traditional way, using open copper pans and hand stirred during the cooking process. The products are made in small batches and the jams use Scottish raspberries, blackcurrants and strawberries. The jams have a great homemade taste and I loved the background of mulled wine in this jam, it makes it very festive. Mackays Christmas products are available exclusively in their on-line shop.
I set to work making the Jam Roly Poly, it is quite relaxing. It involves making and kneading the dough then spreading the dough with jam. The hard part is getting the dough to form a perfect rectangle. Once the dough is spread with the jam it needs to be rolled up, without the jam squishing out. An art that takes a while to perfect, but I managed it.
I then used string and greaseproof paper and left the pudding in the oven with a roasting tin full of boiled water under it. This worked well and the finished pudding was lovely. The Chrismas preserve has a lovely spicy taste which made the Jam Roly Poly a bit more special.
I was sent some Mackays jam and marmalade in order to create a recipe