Jam Roly-Poly

Instructions

1. 1

   Preheat the oven and prepare water bath

   5 min

   Set your oven to 180°C (or 160°C for fan ovens), equivalent to gas mark 4. On the bottom shelf, place a deep roasting tin and fill it two-thirds with boiling water from a kettle; this creates a moist baking environment for the pudding. Carefully slide the roasting tin back into the oven once filled.

2. 2

   Prepare foil and greaseproof paper

   5 min

   Cut a large piece of foil and greaseproof paper, approximately 30 x 40 cm in size. Lay the greaseproof paper over the foil and generously butter the surface to prevent sticking during baking.

3. 3

   Mix dry ingredients and butter

   5 min

   In a food processor, add butter, self-raising flour, and the seeds scraped from vanilla. Pulse the mixture until the butter is thoroughly blended with the flour, resulting in a crumb-like texture without any visible butter chunks.

4. 4

   Combine with suet and milk

   5 min

   Transfer the blended mixture into a mixing bowl and stir in the suet until evenly distributed. Gradually pour in the milk, using a knife to mix until a sticky dough forms; if the dough feels too dry, add a splash more milk until the right consistency is achieved.

5. 5

   Shape and roll out the dough

   5 min

   On a clean, floured surface, turn out the sticky dough and gently pat it into a smooth square shape. Using a rolling pin, roll the dough out to form a square measuring approximately 25 x 25 cm, ensuring an even thickness throughout.

6. 6

   Spread jam and roll the dough

   5 min

   With the dough rolled out, evenly spread raspberry jam across the surface, leaving about a 1 cm border around the edges. Starting from one edge, carefully roll the dough towards the opposite edge, pinching the bare edge and the ends tightly to ensure no jam escapes during baking.

7. 7

   Wrap the pudding for baking

   5 min

   Gently lift the rolled dough and place it seam-side down onto the greased paper. Wrap it loosely in the paper and foil, making sure to scrunch the edges to seal, but leave some space for the pudding to expand while baking.

8. 8

   Bake the pudding

   65 min

   Position the wrapped pudding on the rack above the roasting tin filled with water. Bake in the preheated oven for 1 hour, during which the pudding should rise and firm up, creating a soft sponge texture.

9. 9

   Rest and serve the pudding

   5 min

   Once baking is complete, allow the pudding to rest for about 5 minutes before unwrapping. Carefully peel back the foil and paper, then slice the pudding into thick pieces and serve warm with custard for a delicious finish.