Jam roly poly
By lolman101
As this pud is made with suet it has a wonderful nostalgic quality to it. You can steam or bake it (our method incorporates both), but either way it’s simple to make.
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Ingredients
- Butter, for greasing
- 150g self-raising flour, plus extra
- for dusting
- 2 tbsp caster sugar
- 75g vegetable suet
- 100ml milk
- 150g blackberry, black cherry or blueberry jam
Details
Servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 200°C/fan180°C/ gas 6. Grease a sheet of baking paper and lay it greased-side-up.
Step 2
Sift the flour into a bowl and stir in the sugar, suet and a pinch of salt. Add the milk and mix to a firm dough.
Step 3
Roll out on a lightly floured surface to form a rectangle about 20cm x 30cm. Spread thickly with the jam. Roll up tightly from the short end and pinch the ends to seal, then carefully transfer to the greased baking paper, seam-side-down. Wrap in the greased baking paper, then wrap a sheet of foil around the baking paper, twisting the ends to seal.
Step 4
Sit the roly poly package on a rack set inside a roasting tin and fill the tin with boiling water, making sure that the water does not touch the foil. Bake for 35-40 minutes. Remove the foil and baking paper and serve slices of pud with custard.
Serve with custard – and that’s an order!
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