What is the recipe to jam roly-poly?

Suet pastry, also known as suetcrust pastry, is used for jam roly-poly; that is, half by weight suet as self-raising flour, mixed with sufficient water to create a soft dough. For example, 250g flour plus 125g suet plus around 120-160ml water, added gradually. Dough should not be sticky.

The dough is then rolled out into an oblong and brushed with warm jam to 1cm of the edges. The border is folded over towards the jam and brushed with milk, and then the pastry is rolled up from the short edge, sealed at the ends, and rolled into a sheet of greased foil. Seal the foil and put in a steamer over boiling water for 1-2 hours. Remove the foil and serve.

Traditionally, jam roly-poly would be wrapped in a floured cloth (muslin, or a tea cloth), tied with kitchen string and put directly into boiling water to cook for a couple of hours.

To oven bake, the roll is brushed with beaten egg and sprinkled with caster sugar and baked at 200C until golden brown, about 30-45 minutes.

Jam roly-poly is served with warm jam or hot custard.