Jam Roly-Poly
A wartime favourite, boiled in a cloth the old way. This is Borwick's own recipe, printed in a magazine advertisement in 1940.
Adapted from a Borwick's press advertisement, 1940 — 'Saves eggs, saves fat.'
Ingredients
- 225g (8 oz) plain flour
- 110g (4 oz) shredded suet
- ¼ tsp salt
- 1 rounded tsp Borwick's Baking Powder
- Cold water, to mix
- 6 tbsp raspberry or strawberry jam
Method
- 1
Mix the flour, salt, suet and Borwick's Baking Powder, then add cold water to make a firm dough.
- 2
Roll out to an oblong about 1cm thick.
- 3
Spread with jam, leaving the edges clear. Dampen the edges and roll up firmly.
- 4
Wrap loosely in a floured cloth (or buttered baking paper and foil), tied at each end.
- 5
Drop into boiling water and boil for 2 hours, topping up as needed — or steam over a pan.
- 6
Unwrap, slice thickly, and serve with plenty of custard.
A tip from Borwick's
The original 1940 instruction reads: 'Put in floured cloth, tie at each end. Drop in boiling water and boil 2 hours.' It still works perfectly.