Jam roly poly pudding

Crisp on the outside and oozing jam on the inside, Mike Robinson's baked roly-poly pudding makes a truly tempting treat.
By Mike Robinson
Jam roly poly pudding
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

main

  • 200 g plain flour
  • pinch of salt
  • 1 tbsp baking powder
  • 115 g suet
  • 50 g light brown sugar
  • 150 ml water
  • 5 tbsp jam, warmed
  • 2 tbsp milk
  • 1 tbsp demerara sugar
  • custard, to serve

Method

1. Set the oven to 200°C/gas 6. Lightly grease a baking sheet.

2. Sift the flour with the salt and baking powder.

3. Stir in the suet and sugar.

4. Add enough water to bind to a stiff but not sticky dough.

5. Roll the dough out on a floured surface, until it is about 5mm thick.

6. Spread with warm jam, leaving a border of 1 cm around each side.

7. Roll up loosely and pinch at the ends.

8. Place on the prepared baking sheet and brush with milk. Sprinkle with Demerara sugar.

9. Bake for 30 to 40 minutes.

10. Serve hot with custard.

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