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This jam roly poly has all of the fun of jam swirls inside a log of cake, without the stodge! Preheat the oven to 180 degrees. Grease an 8 x 12 inch rectangular tin. Line the tin with baking parchment, and then grease the parchment paper well with butter. In a large mixing bowl, beat the eggs and caster sugar for about 10 minutes on high speed.
The jam roly poly is part of a long tradition of British puddings that are traditionally made with suet, rolled and then steamed. It started in the early nineteenth century when puddings were typically made more savoury than sweet. To this day the roly poly cake holds a special place in the heart of the British.
Press the edge and ends together gently to seal. Place the roly poly in the buttered roasting tin and brush with the egg mix to glaze Sprinkling all over with a healthy amount of caster sugar, then place in the centre of the oven and bake for 35–40 minutes until golden brown
The cylindrical shape of the roly-poly recalls the days when puddings were cooked in cloths instead of bowls. The pudding is a sheet of dough that has been slathered with jam or marmalade, rolled up, and then baked on a rack in a pan filled with hot water. Pulse flour, sugar, baking powder, and salt in a food processor until combined.
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