Jam Roly-Poly

A classic British steamed pudding with a soft suet pastry rolled around sweet raspberry jam, baked over a tray of water for a wonderfully light, fluffy texture. Serve thickly sliced with lashings of warm custard.

Ingredients

• Self-raising Flour

  ⚖ 250 g 💧 416.7 ml 🥛 1¾ cup
  kcal/г%DV

  Calories

  90845%

  Protein

  25.851%

  Total Fat

  2.53%

  Carbohydrates

  190.869%
• Suet

  ⚖ 50 g None
  kcal/г%DV

  Calories

  42621%

  Protein

  0.81%

  Total Fat

  47.060%

  Carbohydrates

  0.00%
• Butter

  ⚖ 50 g 3½ pcs
  kcal/г%DV

  Calories

  35817%

  Protein

  0.40%

  Total Fat

  40.551%

  Carbohydrates

  0.00%
• Custard

  ⚖ 200 g 💧 190.5 ml 🥛 ¾ cup
  kcal/г%DV

  Calories

  20810%

  Protein

  10.020%

  Total Fat

  9.211%

  Carbohydrates

  22.08%
• Milk

  ⚖ 154.5 g 💧 150 ml 🥄 10⅛ tbsp
  kcal/г%DV

  Calories

  944%

  Protein

  4.99%

  Total Fat

  5.16%

  Carbohydrates

  7.42%
• Vanilla

  ⚖ 5 g 💧 5.7 ml 🥄 1⅛ tsp
  kcal/г%DV

  Calories

  140%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.60%

Also in this recipe

• Raspberry Jam 100 g

Instructions

• Put a deep roasting tin onto the bottom shelf of the oven, making sure there is another shelf directly above it. Pull the tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat the oven to 180°C / 160°C fan / gas mark 4. Tear off a large sheet of foil and greaseproof paper, each roughly 30 x 40 cm. Sit the greaseproof paper on top of the foil and butter it well.
• Tip 50 g of butter, 250 g of self-raising flour and the seeds from 1 vanilla pod into a food processor and pulse until the butter has completely disappeared. Tip the mixture into a mixing bowl, stir through 50 g of suet, then pour in 150 ml of milk and work everything together with a cutlery knife until you get a sticky dough. Add a little extra milk if needed, depending on your flour.
• Tip the dough out onto a lightly floured surface and quickly pat it together to smooth it out, then roll it into a square roughly 25 x 25 cm. Spread 100 g of raspberry jam all over the surface, leaving a clear gap along one edge. Roll the dough up firmly from the opposite edge, pinch the jam-free edge into the dough where it meets to seal, and pinch the ends closed as well.
• Carefully lift the roll onto the greased paper, join-side down — a flat baking sheet is helpful here. Loosely bring the paper and foil up around the roly-poly, then scrunch the edges and ends together to seal into a parcel. Leave plenty of room inside the parcel, as the pudding puffs up considerably during cooking. Lift the parcel directly onto the rack above the water-filled tin and bake for 1 hour.
• Allow the pudding to rest for 5 minutes before unwrapping. Carefully open the foil and paper, then cut into thick slices and serve with custard.