Jam Roll Poly made a regular appearance as a pudding at School Dinner time. Because it was originally steamed and served in an old shirt sleeve, it was nicknamed “dead man’s arm”. This recipe is a family favourite and serves 5.
School Pudding Recipe
PREP TIME – 15 mins COOK TIME – 20 mins TOTAL TIME – 35 mins
- 200g Self Raising Flour
- 100g Margarine
- Cold Water to mix
- 125g Jam (any jam can be used)
- Eggwash (1 Egg with a little milk mixed together)
- 1 tsp Caster Sugar
- Preheat Oven to 180ºC
- In a mixing bowl add the flour and margarine and mix to a crumb consistency.
- Add a little of the water at a time to enable the dough to form. Stop mixing when the dough leaves the sides of the bowl.
- On a floured surface, roll out the dough to form a rectangle, approximately 30cm x 25cm, having the longest side closest to you.
- Spread your jam over the surface of the pastry leaving a 1.5cm space all around the edge.
- Egg wash the edge furthest away from you.
- Now gently roll the pastry away from you so as you form a cylinder and seal the ends with a fork.
- Place the Roll Poly on a baking sheet. Egg wash the entire outside surface and sprinkle with the caster sugar.
- Make 3 pointed knife incisions through the top of the Roll Poly to allow steam to escape during cooking
- Place in the oven and cook for 20 minutes.
- Allow to cool for 10 minutes before serving and serve with Custard.