Jam Roly-Poly

🔥 Prep

• Weigh out 200 g of flour and 100 g of suet.
• Measure 100 g of jam and 50 ml of water.

🔥 Cook

• 1. Combine the 200 g flour and 100 g suet in a bowl, rubbing together until the mixture resembles fine breadcrumbs.
• 2. Add the 50 ml water and mix to form a soft, pliable dough; add a splash more water if necessary.
• 3. On a lightly floured surface, roll the dough into a rectangle about 30 cm × 20 cm.
• 4. Spread the 100 g jam evenly over the dough, leaving a small border around the edges.
• 5. Starting from the long side, roll the dough tightly into a log, sealing the seam.
• 6. Place the rolled pudding on a sheet of parchment paper or muslin, wrap securely, and tie the ends with kitchen string.
• 7. In a large pot, bring enough water to a simmer over medium heat (enough to come halfway up the wrapped pudding) – this should take about 5 minutes.
• 8. Reduce the heat to low and gently lower the wrapped pudding into the water, ensuring it is fully submerged or sits on a trivet.
• 9. Cover the pot and steam the pudding for 90 minutes, checking occasionally and adding more boiling water if the level drops.
• 10. After 90 minutes, carefully remove the pudding from the water, unwrap, and let it rest for a few minutes before slicing.

🔥 Serve

• Slice the Jam Roly‑Poly into thick rounds and serve warm.
• Accompany with custard, vanilla ice cream, or a dollop of clotted cream.
• Optionally drizzle a little extra jam or melted butter over the slices.