Jam Roly Poly
1 Hour Cooking
One of the old time favourites at Pudding Club meetings. Steam it in a cloth for the best result.
180g Self-raising flour
15g Caster Sugar
A pinch of salt
90g Shredded Suet (Vegetarian or Beef)
480g Good Quality Red Fruit Jam
Water to mix
Preheat the oven to 190-200°c/Gas 5-6
Sift the flour and salt together, then add the suet and enough water to make a good rolling dough. Roll the dough out to approximately 25cm square. Spread the dough with a thick layer of jam. Dampen the edges with water to seal and roll up like a Swiss Roll. Place in a roasting tin (see out tip below), and bake for about 1 hour. Turn the pudding out of the tin carefully and roll gently onto the serving dish.
Slice and serve with Custard.
Tip~ To prevent the Roly Poly flattening out , place it in a roasting tin, and tip the tin up so the Roly Poly rolls onto one end, which helps to keep the Roly Poly shape.