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Jam roly-poly

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Author: Helen Kingscott, Posted: Thursday, 24th October 2019, 09:00

An old-fashioned winter warming pudding that has recently come back into fashion!

Ingredients:
150g vegetable suet; 225g self-raising flour; 1 tsp baking powder; pinch of salt; 200ml semi-skimmed milk; 175g strawberry jam.

Method:
1 Sift the flour, baking powder and a pinch of salt into a large bowl.

2 Stir in the suet, then gradually add the milk until a soft but not sticky dough is formed. Cover the bowl and chill in the fridge for 20 minutes.

3 Roll out on a lightly floured surface to make a rectangle about 30 x 20cm. Spread the jam over this but leaving a 2cm border.

4 Brush the border with water then roll up the dough and pinch the ends to seal it.

5 Wrap the roll loosely in baking parchment then again in a bigger piece of foil so you can twist the ends to make it watertight.

6 Put the roly-poly seam side up in a large deep lidded frying pan or as I did, a heat proof casserole dish.

7 Pour boiling water halfway up the pudding and simmer with the lid on for 2 hours, keeping the water topped up.

8 And to serve, it just has to be some lovely hot custard.

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