SPOTTED DICK ROLY POLY

Try using your favourite jam.

Preparation 25 minutes

Cooking about 1 hour 45 minutes Serves 6

175G SELF-RAISING FLOUR, PLUS EXTRA TO DUST

25G CASTER SUGAR

100G VEGETABLE SUET

100G RAISINS

2 TSP VANILLA EXTRACT

125G STRAWBERRY JAM

CREAM OR CUSTARD, TO SERVE

1 Clear all but the bottom shelf out of the oven and preheat oven to 180°C (160°C fan) gas mark 4. Put a large sheet of baking parchment on top of a sheet of foil of the same size.

2 In a large bowl, stir together the flour and sugar. Using your fingertips, lightly rub in the suet, then mix in the raisins.

3 In a jug, mix the vanilla with 75ml cold water. Using a cutlery knife, stir the liquid into the flour mixture. If it seems dry, add a little extra water. Knead very lightly to bring the mixture together to make a soft but not sticky dough.

4 Lightly flour a surface and roll out the pastry to measure 20.5cm x 28cm. Spread the jam over the pastry, leaving a 2.5cm border along both short edges. Roll up the pastry from one of the short edges.

5 Put the roll seam-side down in the middle of the parchment (with the foil underneath). Bring up the parchment tightly around the sides (to keep the roll shape), then roll down the edges to seal at the top – leaving a little room above the roll for expansion. Next, bring up the foil to enclose the parcel; seal the edges tightly, again leaving a little room above.

6 Put a wire rack on top of a roasting tin and half fill the tin with boiling water. Sit the foil-covered roll on top of the rack, then cover the whole tin and wrapped pudding with a tent of foil to make sure no steam escapes. Carefully transfer to the oven and cook for 1 hour 45 minutes.

7 Carefully remove the tin from the oven, unwrap the foil and transfer the roll to a serving platter. Serve in slices with cream or custard.

Warming puds with rich custard or cream equals dessert heaven