Jam roly-poly recipe
This classic school dinner dessert is sure to bring back memories.
What you'll need :
- 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
Preheat the oven to 400F/200C. Butter a large sheet of baking paper and set aside.
Carefully roll the dough up 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 room for expansion as it cooks. Repeat the process with a large piece of kitchen foil.
Place the pudding onto the oven rack, seam side down. Pour boiling water halfway up a roasting tin and cook in the oven for 30–35 minutes. Remove the pudding from the oven, unwrap the kitchen foil.
The pudding should be well risen and lightly browned in spots. Don’t worry if the jam has made its way through to the outside of the pudding. Put on a board or serving plate and cut into thick slices. Serve with hot custard or cream.