A classic British suet pudding that’s rolled up and baked in the oven. Cut it into slices to see its raspberry jam swirl and serve with homemade custard.
- For the
- jam roly-poly:
- Butter, for greasing
- 160g self-raising flour (plus extra for dusting)
- 40g caster sugar
- 75g light vegetable suet, shredded
- 1 medium egg, beaten
- 2tbsp semi-skimmed milk
- 125g raspberry jam
- For the
- 3 medium egg yolks
- 60g caster sugar
- 1tsp cornflour
- 200ml whipping cream
- 200ml whole milk
- 1 vanilla pod, cut in half
Preheat the oven to 200°C/180°F/Gas Mark 6. Butter one side of a sheet of baking parchment.
For the jam roly-poly: sift the flour into a large mixing bowl, then stir in the sugar, suet and a pinch of salt.
Add the egg and semi-skimmed milk and, using a wooden spoon, stir to form a firm dough.
On a lightly-floured surface, roll out the dough to a 30 x 20cm rectangle, then spread with the jam, leaving a 2cm border around the edge. Roll up tightly and pinch each end to seal.
Place the jam roly-poly on one end of the greased side of the baking parchment and roll up. Wrap in a sheet of foil and bake in the oven for 35-40 mins, until cooked through and browned.
Meanwhile, for the custard: whisk together the egg yolks, caster sugar and cornflour in a large bowl. Heat the whipping cream, whole milk and vanilla pod in a pan. When just about to simmer, remove from the heat and pour over the egg yolk mixture, whisking all the time. Remove the vanilla pod and discard. Pour the mixture back into the pan and place over a gentle heat for 5-10 mins, stirring until the custard has thickened. Do not boil.
Slice the jam roly-poly and serve hot in bowls with the homemade custard.
The vegetable suet gives this pudding its wonderfully soft texture.