Jam Roly-Poly

Method9 steps

1. 1

   Step 1: Arrange a deep roasting tin on the oven’s bottom shelf with a rack directly above it. Bring water to the boil in a kettle, carefully fill the roasting tin two-thirds full and slide it into the oven. Keep the upper rack clear for the wrapped pudding.

   Uses Boiling water to fill the deep roasting tin two-thirds full

2. 2

   Step 2: Heat the oven to 180°C / 160°C fan / gas 4. Cut a large sheet of foil and a matching sheet of greaseproof paper, about 30 cm by 40 cm, large enough to wrap the expanding pudding loosely.

3. 3

   Step 3: Lay the greaseproof paper on the foil and grease the paper with a little of the extra butter. Keep this greased wrapping ready for the rolled pudding.

   Uses Extra butter to grease the baking paper, as needed

4. 4

   Step 4: Split the vanilla pod (1) lengthways and scrape out its seeds. Put all the cold chunked salted butter (50 g), 250 g self-raising flour and vanilla seeds into a food processor. Pulse until the butter is incorporated and no large butter pieces remain, then tip this crumb mixture into a mixing bowl.

   Uses 50 g cold salted butter, cut into chunks · 250 g self-raising flour for dough · 1 vanilla pod, seeds scraped out in step 4

5. 5

   Step 5: Stir all the shredded suet into the crumb mixture. Pour in the 150 ml milk and work it together with a table knife to make a sticky dough, adding only a small drop of the extra milk if needed for the flour to come together.

   Uses All the processed crumb mixture · 50 g shredded animal suet · 150 ml milk for dough · A drop more milk only if needed for sticky dough

6. 6

   Step 6: Dust the work surface with a little extra flour. Tip out the prepared dough, pat it briefly into a smooth shape and roll to a square about 25 cm by 25 cm. Spread all the raspberry jam (100 g) over it, leaving one edge clear, then roll up towards that jam-free edge.

   Uses All the prepared dough · Extra self-raising flour for rolling, as needed · 100 g raspberry jam

7. 7

   Step 7: Pinch the jam-free edge against the roll to seal the seam and pinch both ends. Carefully place the roll seam-side down on the prepared greased paper. Bring the paper and foil around it loosely and scrunch the edges and ends closed, leaving plenty of room inside for the pudding to expand.

   Uses The complete jam-filled roll

8. 8

   Step 8: Place the sealed loose parcel directly on the upper rack above the roasting tin of hot water. Cook at the same oven temperature for one hour, allowing the pudding to puff and cook through inside the parcel.

   Cook loose pudding parcel above water tin · 60 minUses The complete loose parcel

9. 9

   Step 9: Leave the cooked pudding to rest for five minutes before unwrapping. Meanwhile, warm the already prepared custard following its pack directions if applicable. Carefully open the foil and paper away from your face to release steam, then slice the cooked pudding thickly and serve as six portions with the custard.

   Rest cooked pudding before unwrapping · 5 minUses The complete cooked pudding parcel · Prepared custard for six pudding portions, as desired