Jam roly-poly

INGREDIENTS SERVES 4

Softened butter, for greasing 200g self-raising flour, plus extra for dusting 100g shredded beef (or vegetable) suet 1 tbsp caster sugar

Pinch of salt

150ml semi-skimmed milk or water 6-7 tbsp raspberry or strawberry jam

DIRECTIONS

Pre heat the oven to 200 C/ Fan 180 C /400 F/ Gas Mark 6. Butter a large sheet of baking parchment and set aside.

Stir the flour, suet, sugar and sal tina large bowl until fully combined. Slowly stir in the milk or water to form a soft, spongy dough.

Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out into a22x 32 cm rectangle.

Spread the jam onto the dough, leaving a 1.5 cm border around the edge. Slightly dam pen the border withwater.

Gently roll the dough up from the short end and transfer to the baking parchment, seam-sided own.

Wrap the roly-poly in the baking parchment, making along plea tin the paper to allow the pudding to expand asitcooks.

Twist the ends of the parchment like a Christmas cracker and tie tightly with kitchen string to seal the puddinginside.

Repeat the wrapping process with a large piece of kitchenfoil.

Place the pudding on the roasting rack set inside the roasting tin. Pour boiling water halfway up the roasting tin, just to the base of the pudding, and cook in the oven for30-35minutes.

Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the parchment.

The pudding should be well risen and lightly browned in places. Don’ t worry if the jam has made its way through to the outside of the pudding and ends up onyourface.

Place on a warmed serving plate and cut into thick slices. Serve with lots of custard.

Oh Cook !60 Easy Recipes That Any Idiot Can Make by James May is published by Pavilion, priced £14.99. Photography by Martin Poole.