Childhood comfort puds… delicious
School dinner favourites
Jam roly poly
Show off your favourite jam with this delicious steamed version
SERVES 6 PREP 15min
COOK about 1hr 5min
• Butter, to grease
• 250g (9oz) self-raising flour, plus extra to dust
• 125g (4oz) vegetarian suet
• 25g (1oz) caster sugar, plus extra to sprinkle (optional)
• 175ml (6fl oz) milk
• 6tbsp good-quality jam
1 Preheat oven to 180°C (160°C fan) mark 4. Put a large sheet of baking parchment (or two overlapping) on top of a sheet of foil the same size. Fold a central lengthways pleat, 2.5cm (1in) wide, through both layers, then grease parchment with butter.
2 In a large bowl, mix flour, suet and sugar. Stir in milk with a cutlery knife to make a soft, but not sticky dough.
3 Lightly flour a surface and roll out dough to a rectangle about 23 x 30.5cm (9 x 12in). Spread over the jam, leaving a 1cm (½in) border all the way around. Roll up from a short edge, without squeezing out the jam.
4 Put the roll seam-side up on to prepared sheets. Lift up both long sides of parchment/foil layer; scrunch together edges to seal, ensuring parcel is airtight but with room for roll to expand. Twist ends like a cracker. Place on a rack in a large baking tray; add boiling water (so level is below roll). Bake for 1hr 5min.
5 Carefully unwrap the roll and transfer to a board or serving plate. Sprinkle over sugar, if you like. Serve in slices with custard. PER SERVING: CALS 404; FAT 19g; SAT FAT 10g; CARBS 51g