As traditional puddings make a comeback at the British dinner table, Phil Vickery takes us back to our childhood and treats us to the tastiest of retro classics - jam roly poly and custard... yum!
Prep time: 20 minutes
Cooking time: 45 minutes - 1 hour
225g self raising flour
55g castor sugar
1 medium egg, lightly beaten
2 tbsp cold water, approx
A pinch of salt
185g seedless raspberry jam275mls (½ pint) full cream milk
70g castor sugar
1 Vanilla pod split and seeds removed
6 egg yolks
A pinch of cornflour
Method for jam roll
Place the flour, salt, suet, sugar, egg in a mixing bowl and mix well2. Add a touch of cold water and mix to a soft, but not sticky dough. Roll out and use straight away as the raising agents are working away.
Have ready a 24cm steamer filled with boiling water. This is very important, as soon as the pastry is ready it must be cooked or you will end up with a heavy leaden end product.
Roll the pastry out until it measures about 30 x 40cm roughly. Spread over the jam nice and thickly, there is nothing worse than under filled finished roll. Roll up nice and lightly, not too tight, then cut in half, so you end up with 2 manageable rolls.
Tear off 2 pieces of foil roughly the size of the original pastry. Butter really well, then carefully place the pastry rolls on top.
Roll around the pastry very loosely, then twist up the ends, and repeat with the second roll. Place in the steamer and steam until the rolls are tight and firm, about 45 minutes.
To test just gently squeeze and they should be full and firm. If not then just leave for a few more minutes.
Once cooked, carefully remove from the steamer, and leave the rolls to set. If you have any left over, wrap in cling film and chill. When needed slice cold and warm in a microwave on medium power, take care though, as the jam will burn.
Method for custard
Place the milk and vanilla pod together in a pan and bring to the boil
Meanwhile whisk the egg yolks, cornflour and castor sugar together until thick and pale
Pour on the boiling milk whisk well and return to the pan, cook over a very low heat until thickened and coating the back of the spatula. Immediately remove from the pan and strain pushing through all the seeds from the pod.
Serve warm with puddings, cool with poached fruits and flans or warm with pies and crumbles. The addition of cornflour is frowned on by the purists, but I think it helps to stabilise the whole sauce and make it smoother.