less than 30 mins
30 mins to 1 hour
Serves 6
Hairy Bikers recipes
From The Hairy Bikers: Mums Know Best
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
Method
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Preheat the oven to 200C/400F/Gas 6. Butter a large sheet of greaseproof paper and set aside.
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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.
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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.
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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.
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Repeat the process with a large piece of aluminium foil.
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Place the pudding onto a roasting rack set on a roasting tin. Pour boiling water into the roasting tin until the half full.
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Bake in the oven for 30-35 minutes.
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Remove the pudding from the oven, unwrap the aluminium foil, then snip the string and unwrap the paper.
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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.
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Put on a board or serving plate and cut into thick slices. Serve with lots of hot custard or cream.