18 Traditional British Desserts to Celebrate King Charles' Coronation

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Jam Roly-Poly

The joys of Jam Roly-Poly, a very British pudding! One of the first penned recipes for this comforting dessert, was by Mrs. Beeton, a food journalist in Victorian England in around 1859.  In her first book, The Book of Household Management, she impressed the food scene with her take on a traditional jam pudding. Serve with creme anglaise for the ultimate experience!

Ingredients for 6 people:

• 2 1/2 cups (325 g) flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 stick (55 g) butter 
• 3/4 cup (180 ml) whole milk
• 3/4 cup (250 g) raspberry jam

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the flour, sugar, baking powder and salt. Cut in the butter with your hands, until you get a crumbly consistency. Add the milk and stir until the preparation becomes a soft dough.
3. Shape the dough into a rectangle, and cover with plastic wrap. Place in the fridge for 30 min. 
4. Grease a 20-inch piece of parchment paper and set aside. Place a roasting rack in a large roasting pan.
5. Remove the dough from the fridge and lightly flour a clean work surface. Roll the dough out to about a 1/8-inch thickness. Trim the dough so you get a 15 x 12-inch rectangle. Spread the jam across the surface of the dough, leaving a 1-inch margin. Roll the jam up lengthwise into a tight cylinder. Pinch the dough to seal the ends and place it seamside down onto the greased parchment paper.
6. Wrap the roll with the parchment paper, bringing the ends together at the top and folding over twice. Flip over to seal the paper together, then repeat with aluminum foil. Twist the ends of the foil to close.
   
7. Place the wrapped roll onto the roasting rack in the roasting pan. Bring a large pot of water to a boil. Add 1 1/2-inches of the boiling water to the pan, making sure the water doesn't touch the roll.
8. Place the pan with the roll in the oven and bake for 1 hour. If necessary, add more boiling water to maintain its level. 
9. When the time is up, loosely cover with foil and bake for 30 min. longer.
10. Place the wrapped pudding on a cooling rack for 20 min.  Remove the foil and parchment paper. Slice and serve immediately with creme anglaise.
11. Enjoy!