Serves 6, 15 minutes preparation, 1 hour cooking
It is so simple to make this sweet and comforting retro classic at home any night of the week. Serve with hot custard for the perfect warming pudding.
- 50g salted butter, cold and cut into chunks, plus extra for greasing
- 250g self raising flour, plus extra for rolling
- 1 vanilla pod, seeds scraped out or ½ tsp vanilla essence
- 50g shredded suet or vegetarian suet
- 150ml milk
- 100g raspberry or plum jam
- Custard, to serve
- To make the oven nice and steamy for a super fluffy jam roly poly, put a deep roasting tin that is two thirds full of boiling water onto the bottom shelf of the oven. Make sure that there’s a shelf directly above it then heat the oven to 180C/160C fan/gas 4.
- Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
- Tip the chunks of butter, flour and vanilla seeds/essence into a food processor then pulse until the butter has disappeared into the mixture. Tip into a large mixing bowl, stir through the suet and pour in the milk before working together with a butter knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
- Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap of a few cms along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too, to seal it all.
- Once rolled up, carefully lift onto the buttered greaseproof paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. When it has been wrapped lift the parcel directly onto the rack above the tin of water and cook for 1 hr.
- Once cooked, take the pudding out of the oven and let it sit for 5 minutes before unwrapping, then carefully open the foil and paper and thickly slice to serve with hot custard.