Jam Roly-Poly

Ingredients

• 1225g (8 oz) self-raising flour, plus extra for dusting
• 2100g (4 oz) shredded suet (beef or vegetable)
• 325g (1 oz) caster sugar
• 4Pinch of salt
• 5100–125ml (about ½ cup) cold water
• 66–8 tbsp strawberry or raspberry jam
• 7Butter, for greasing
• 8Custard or cream to serve

Instructions

1. 1Mix flour, suet, sugar, and salt in a bowl. Add water gradually and mix to a soft, slightly sticky dough. Do not overwork.
2. 2On a lightly floured surface, roll out the dough into a rectangle approximately 25 x 30cm (10 x 12 inches).
3. 3Spread jam generously over the dough, leaving a 2cm border all around the edges. Dampen the edges lightly with water.
4. 4Roll up from one short end into a tight log shape, pressing the seam to seal. Wrap loosely in buttered greaseproof paper (buttered side in), twisting the ends. Wrap again in foil.
5. 5To steam: place on a trivet in a large pan of boiling water and steam for 1.5 hours, topping up the water as needed.
6. 6To bake: preheat oven to 190°C / 375°F. Place the wrapped pudding on a baking tray and bake for 30–35 minutes until firm and cooked through. For the last 10 minutes, remove the foil to crisp the outside.
7. 7Slice and serve hot with hot custard or double cream. Tip: Use a thick-cut jam for the best flavour. Pressing the seam helps prevent the jam from leaking.