Prep Time | 20 minutes
Cooking Time | 35 minutes
Serves | 4 people
- Preheat the oven to 200°C/400°F/Gas 6. Butter a large sheet of greaseproof paper and set aside.
- Stir the flour, suet, sugar and salt in a large bowl until well combined. Slowly stir in the milk or water to form a soft spongy dough.
- Tip the dough out onto a GF floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle.
- Spread the jam onto the dough, leaving a 1.5cm/½in border. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the greaseproof paper, making a long pleat in the parchment to allow the pudding to expand as it cooks. Twist the ends of the parchment like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside.
- Repeat the process with a large piece of aluminium foil.
- Place the Jam Roly Poly onto a roasting rack set on a roasting tin. Pour boiling water into the roasting tin until the half full.
- Bake in the oven for 30-35 minutes.
- Remove the pudding from the oven, unwrap the aluminium foil, then snip the string and unwrap the paper.
- The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious.
- Put on a board or serving plate and cut into thick slices. Serve the Jam Roly Poly with lots of hot custard or cream.
Shortbread
Lightly grease a 7” round sandwich tin.Weigh the flours and sugar together into a bowl and mix thoroughly. Add the vanilla essence.Rub in the margarine until the mixture resembles fine breadcrumbs. You can use a sharp knife to do this, or even a fork, or simply by...
