Big Mama's Jam Roly Poly Pudding
Big Mama's Jam Roly Poly Pudding
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Preparation time: less than 30 mins Cooking time: 35 to 40 mins Ingredients to serve 4 to 6:
250g/8oz self-raising flour
pinch salt 125g/4oz shredded suet 90-120ml/6-8tbsp water 4 tbsp raspberry or strawberry jam, warmed a little milk caster sugar to glaze |
| 1. | Sift the flour into a bowl with the salt. |
| 2. | Add the suet and sufficient water to create a soft but not sticky dough. |
| 3. | Turn onto a floured board and roll out to a rectangle about 200x300mm / 8x12in. |
| 4. | Brush the pastry with the warmed jam, leaving a 10mm / ½in border all around. |
| 5. | Fold in the border and brush it with milk. |
| 6. | With a short side towards you, roll up the pastry loosely and seal the ends well. |
| 7. | Place on a greased baking sheet with the sealed edge underneath. |
| 8. | Brush over with a little milk and sprinkle with caster sugar. |
| 9. | Bake in the oven at 200°C / 400°F / Gas 6 for 35-40 minutes until golden brown. |
| 10. | Remove from the oven, sprinkle on a little more sugar and serve hot with custard. |
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