As this pud is made with suet it has a wonderful nostalgic quality to it. You can steam or bake it (our method incorporates both), but either way it's simple to make. Serve with custard – and that's an order!
Serves 6
Takes 10 minutes to make and 30-40 minutes to bake
Per serving:
289kcals
12.4g fat (6.4g saturated)
3.1g protein
44.1g carbs
22.6g sugar
0.3g salt
1. Preheat the oven to 200°C/fan180°C/ gas 6. Grease a sheet of baking paper and lay it greased-side-up.
2. Sift the flour into a bowl and stir in the sugar, suet and a pinch of salt. Add the milk and mix to a firm dough.
3. Roll out on a lightly floured surface to form a rectangle about 20cm x 30cm. Spread thickly with the jam. Roll up tightly from the short end and pinch the ends to seal, then carefully transfer to the greased baking paper, seam-side-down. Wrap in the greased baking paper, then wrap a sheet of foil around the baking paper, twisting the ends to seal.
4. Sit the roly poly package on a rack set inside a roasting tin and fill the tin with boiling water, making sure that the water does not touch the foil. Bake for 35-40 minutes. Remove the foil and baking paper and serve slices of pud with custard.
© delicious. magazine
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