We do love a hearty pudding on a cold winter’s day – and what could be better than jam roly poly? I have to confess that I needed two attempts to perfect this week’s bake.
Roly Poly ‘Mark I’ was a disaster. There wasn’t enough jam to start with. Also I rolled up the pastry way too tightly. Last and certainly least, I boiled it. A method I’d read in a few recipes. It was so bad that Justin spat it out declaring it was the worst thing I’d ever made! Ever!!
I’m pleased to report that Roly Poly ‘Mark II’ was a triumph!
The ingredients were blended gently, then rolled not too tight… with plenty of filling.
Sugar was sprinkled over the surface (another omission in the earlier version).
And finally it was baked to a wonderful golden brown, the hot jam oozing through cracks.
After allowing to cool slightly, it was devoured – with lashings of custard of course!
And the official verdict from the chief taster? “Superb – I could eat that all over again!”
- 300g/10½oz self raising flour
- 75g/2½oz (vegetarian) suet
- pinch of salt
- 180ml/6fl oz cold water
- 4 tbs fruit jam or jelly (raspberry, strawberry etc. I used a jar own my home made blackberry jelly)