Family and Kids

  • 100 g (3½ oz) self-raising flour, plus extra for dusting
  • pinch of salt
  • 50 g (2 oz) shredded vegetable or beef suet
  • 1 tablespoon caster sugar, plus extra for sprinkling
  • 2–3 tablespoons water
  • 75 ml (3 fl oz) raspberry or strawberry jam
  • milk, for brushing
  • butter, for greasing

Put the flour, salt, suet and the sugar in a bowl. Stir in enough of the measurement water to mix to a soft but not sticky dough. Turn the dough out on to a floured surface and roll out to a rectangle about 19 cm x 15 cm (7 ½ inches x 6 inches) and about 5 mm (¼ inch) thick.

Spread 3 tablespoons of the jam over the dough to about 1 cm (½ inch) away from the edges. Brush the edges with milk and roll up the dough, starting from a short end. Pinch the ends firmly together to seal. Wrap loosely in greased foil and place on the upper rack of the halogen oven. Brush with a little more milk and sprinkle with extra sugar.

Pour boiling water to a depth of 3 cm (1¼ inches) into the bowl of the halogen oven. Set the temperature to 150°C (302°F) and cook the roly-poly for 1 hour until golden, covering with foil if the top starts to brown too much. Transfer to a serving plate.

Warm the remaining jam in a small saucepan and drizzle over the pudding. Serve with vanilla custard.

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