British · 1 hr · serves 6

Jam Roly-Poly

Kept by The Bhook kitchen

Ingredients

• 250 g self-raising flour
• 125 g suet (vegetable or beef)
• 1 tbsp caster sugar
• 150 ml cold water
• 6 tbsp strawberry jam
• 1 tbsp milk
• a pinch of salt

Method

1. Preheat the oven to 180°C. In a large bowl, mix flour, suet, sugar, and salt. Add water little by little, mixing to a soft but not sticky dough.
2. Lightly flour a sheet of baking paper. Roll the dough into a rectangle about 1 cm thick.
3. Spread jam evenly over the dough, leaving a 2 cm border along the edges.
4. Carefully roll up the dough, starting from a short end, using the paper to help. Pinch the ends closed to keep the jam in.
5. Wrap the roll loosely in the baking paper, then in foil, leaving room for the pudding to expand.
6. Place on a baking tray and bake for 40-45 minutes. The roll should feel firm and springy when tapped.
7. Slice and serve warm with custard or on its own.

Roll the dough tight so the filling doesn’t leak out and burn during baking.