I love all the old-fashioned suet puddings so I got my son to help me make a jam rolypoly for the nostalgia of it. Perfect timing too as it has recently turned very autumnal here and a bit chilly.
Recipe from BBC GoodFood Oct 2010.
Prep 15 mins.
Cook 1 hr.
50g salted butter, cold and cut into chunks
250g SR flour
1 vanilla pod, seeds scraped out
50g shredded suet
100g raspberry jam
1. Put a deep roasting tin onto bottom shelf of oven with another shelf directly above it. Fill two thirds with boiling water. Heat oven to 180C/gas 4.
2. Tear off a large sheet of foil and greaseproof paper (about 30X40cm). Sit the greaseproof on top of the foil and butter it.
3. Tip flour, butter and vanilla into a food processor and pulse until butter has disappeared. (We don't have a processor so we just rubbed the butter into the flour.)
4. Tip into a mixing bowl and stir through the suet. Pour in the milk and work together with a cutlery knife to get a sticky dough.
5. Tip out onto a floured surface. Pat together to smooth then roll out to a square roughly 25X25cm.
6. Spread the jam all over leaving a gap along one edge. Roll up from the opposite edge. Pinch the jam free edge into the dough where it meets and pinch the ends too.
7. Carefully lift onto the greased paper, join-side down. Loosely bring up the paper and foil around it and scrunch together along the edges and the ends.
8. Lift directly onto the rack above the tin and cook for one hour.