Another week of the Bake Off that saw Glen leave and left only ladies in the baking tent! Plus it took on tradition will the task of creating suet based pudding. Roly Poly’s, Clooties and Spotted Dicks (hehe – still funny!) were the pudding of the hour all of which contain a tradition, often forgotten about ingredient – suet.

Suet is basically a hard white fat that cover the kidney and loins of cattle/animals that was traditionally used in lots of baking as it was at hand and meant not wasting any of the animal. Plus is makes for tasty puds and all the healthy fats in it do you body good (don’t believe me? Read this)

So this week I welcome back my genius baking, budget extraordinaire, mother of two, archaeologist, master of birthday cakes and bread making sister! As I am not eating grains (find out about my grain free and GAPS journey here) she has tried this out on her fussy boys and self tells me its awesome, simple to make and based on a traditional Be-ro recipe . So enjoy this wholegrain, refined sugar-free pudding! 

What is should look like sliced – ours was so tasty it was consumed before I had a chance to document its swirly goodness! Courtesy of Delicious Magazine

So here is Jess…

Suet. Get in! Come on gang what’s not to like? Yes, I know what it is, and in my opinion its a great use of all the beast. If we are going to kill it, lets not be wasteful with it too!
So I grabbed my ye oldey Be-ro cook book, its so well used it has no cover and no clean pages, and simply swapped in some wholesome wholemeal and we were ready for jam roly poly fun.

Jam Roly Poly

Jess Brown

A tradition Jam roly Poly without the refined sugars or bleached flours - perfect for a family pud!

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Servings 6 portions

Ingredients

  

• Suet Pastry also makes great dumplings
• 225 g Organic Wholemeal Flour
• 11/2 tsp Baking Powder
• Pinch Quality Salt
• 100 g Orangic Suet
• cold water to mix
• Jam
• 4-5 Handfuls of Blackberries or any berry of your choice
• Honey to taste

Instructions

 

• First boil down the blackberries and add honey to taste. It should thicken and reduce down.
• Set aside to cool.
• Preheat oven to 200c and grease a baking tray .
• Mix the dry ingredients then add water slowly to make a pliable dough.
• Turn dough out on a floured surface and knead lightly.
• Then allow to rest for a few minutes before rolling out with a floured rolling pin.
• Roll out pastry to 25cm by 20cm rectangle.
• Spread with jam leaving 2.5cm around the edge to prevent the jam burning.
• Lightly moisten the edges and roll up loosely.
• Press the edges of the now sausage shape to seal.
• Place roll on baking tray with the join underneath and bake for 30-35min .
• Remove once brown and crisp looking.
• Alternatively wrap loosely in greaseproof paper and then foil and steam in a steamer for 1.5 hours. This will produce a fluffier texture whilst baking it makes it crispier.
• Serve with soured cream , kefir, or fresh custard!

Notes

Adapted from Be-ro

Here is a link to buy some organic suet.This is perfect with custard – here is my custard recipe – just omit the gelatin, or with kefir or soured cream.