:) Jam roly-poly Try The Hairy Bikers’ recipe for a homemade version of this childhood classic. Serve with plenty of custard. ✿ SHARE to SAVE on your TIMELINE for LATER use ✿ INGREDIENTS: softened butter, for greasing 200g/7oz self-raising flour, plus extra for dusting 100g/3½oz shredded suet 1 tbsp caster sugar good pinch salt 150ml/5fl oz semi-skimmed milk or water 6–7 tbsp raspberry or strawberry jam DIRECTIONS: *Preheat the oven to 200C/400F/Gas 6. *Butter a large sheet of greaseproof paper. *Set aside. *Stir the flour, suet, sugar and salt in a large bowl until well combined. *Slowly stir in the milk or water to form a soft, spongy dough. *Tip the dough out onto a floured surface and knead for a few minutes. *Roll the dough out to a 22cm x 32cm / 8½in x 13in rectangle. *Spread the jam onto the dough, leaving a 1.5cm / ½in border. *Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. *Wrap the roly poly in the greaseproof paper, making a long pleat in the parchment to allow the pudding to expand as it cooks. *Twist the ends of the parchment like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside. *Repeat the process with a large piece of aluminium foil. *Place the pudding onto a roasting rack set on a roasting tin. *Pour boiling water into the roasting tin until half full. *Bake in the oven for 30-35 minutes. *Remove the pudding from the oven, unwrap the aluminium foil, then snip the string and unwrap the paper. *The pudding should be well risen and lightly browned in places. *Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious. *Put on a board or serving plate and cut into thick slices. *Serve with lots of hot custard or cream.
Posted on: Thu, 25 Sep 2014 05:51:58 +0000
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