Monday, 8 October 2012

Dead Man's Arm

Most of you probably know this one as jam roly-poly, but I love its more macabre moniker. So-called not only because of it's look, but also as it used to be steamed in an old shirt sleeve, this jammy suet sponge is one of those proper old school puddings that really hits the spot this time of year. You can use whatever jam you prefer, but a good quality or home made one, bejewelled with fruit will make a massive difference and although I've used vanilla to flavour, there's plenty of room for experimentation. I'm going to try a little citrus zest next time!

Prep time: 20 Minutes
Baking time: 60 Minutes
50g Unsalted Butter (Cold, in small cubes)
220g Self Raising Flour
50g Light Muscovado Sugar
50g Shredded Suet
1 Medium Egg Yolk
100ml Milk
1tsp Vanilla Extract
1 Jar of decent Jam

Lay out a sheet of foil on a clean surface, about 30x40cm. You can use two sheets if it makes it easier. Lay a sheet of greaseproof paper on top, the same size and grease it. Right, boring bit done, so on to the pudding!

Preheat the oven to 180C/350F/Gas 4. In a large bowl rub the butter into the flour until it resembles breadcrumbs. Tip in the sugar and suet and do the same, rubbing any lumps out of the sugar. Tip in the egg yolk, milk and vanilla, then mix together with a wooden spoon until it comes together to a dough. Transfer the dough to a floured surface, dust a little more flour on top and roll out to a square, just under 30x30cm. Spread jam evenly all over the dough, leaving a border around the edge of about 2cm. Roll up into a big sausage and squash the ends down to seal, then carefully transfer onto your greased baking paper. Wrap the sausage up tightly.

On a low shelf of the oven place a roasting tin of just boiled water. On the bars directly above lay the sausage and bake for 60 minutes, until it's firm to the touch. Remove and leave for 5 minutes to cool, then unwrap and slice thickly. Serve hot with custard, cream or ice cream!

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