Jam Roly Poly
Ingredients
- softened butter, for greasing
- 200g/7oz self-raising flour, plus extra for dusting
- 100g/3½oz shredded suet
- 1 tbsp caster sugar
- good pinch salt
- 150ml/5fl oz semi-skimmed milk or water
- 6–7 tbsp raspberry or strawberry jam
Method
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1. Preheat the oven to 200C/180C Fan/Gas 6. Butter a large sheet of
baking paper and set aside.
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2. Stir the flour, suet, sugar and salt in a large bowl until fully
combined. Slowly stir in the milk to form a soft, spongy dough.
-
3. Tip the dough out onto a floured surface and knead for a few
minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle.
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4. Spread the jam onto the dough, leaving a 1.5cm/½in border. Gently
roll the dough up from the short end and transfer to the greaseproof
paper, seam-side down. Wrap the roly poly in the baking paper, making
a long pleat in the paper to allow the pudding to expand as it cooks.
Twist the ends of the paper like a Christmas cracker and tie tightly
with kitchen string, to seal the pudding inside. Repeat the process
with a large piece of kitchen foil.
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5. Place the pudding onto a roasting rack set on a deep-sided roasting
tin. Pour boiling water halfway up the roasting tin and cook in the
oven for 30–35 minutes.
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6. Remove the pudding from the oven, unwrap the kitchen foil, then
snip the string and unwrap the paper.
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7. The pudding should be well risen and lightly browned in places.
Don’t worry if the jam has made its way through to the outside of the
pudding a little – it will taste all the more delicious.
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8. Put on a board or serving plate and cut into thick slices. Serve
with lots of hot custard or cream.
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