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!
Ingredients
- Butter, for greasing
- 150g self-raising flour, plus extra
- for dusting
- 2 tbsp caster sugar
- 75g vegetable suet
- 100ml milk
- 150g blackberry, black cherry or blueberry jam
Method
- 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.
Nutritional info
Per serving: 289kcals, 12.4g fat (6.4g saturated), 3.1g protein, 44.1g carbs, 22.6g sugar, 0.3g salt