Strawberry Jam Roly-Poly Pudding

This recipe is a request from my nearest and dearest. It has to be one of the simplest puddings to make if just a few simple rules are followed. It is one from my schooldays and was served with either custard or strawberry sauce. These days I open a tin of custard for a quick yummy desert. It is a warming dish for a cold wet day. Any flavour jam can be used but today I’m using strawberry. Recipe for Strawberry Roly-Poly Pudding: Equipment: Mixing bowl x2 Weighing scales Wooden spoon Roasting tin Brush Baking paper Baking foil Rolling pin Wooden board Ingredients: Butter for greasing 200g self-raising flour 100g shredded suet 1 tbsp caster sugar Pinch of salt 150ml milk Plenty of jam (your favourite flavour) Method: 1) Preheat oven at Gas 6 / 200’C 2) Cut large sheet of baking paper and brush with butter 3) In a mixing bowl, mix 200g flour, 100g suet and a pinch of salt 4) Stir in the milk 5) Pop the dough onto a floured board 6) Roll out to a rectangle about 30 x 20 cm 7) Spread the jam over the dough leaving a small jam free area around the edge 8) Carefully roll the rectangle from the short end 9) Move carefully onto buttered baking paper, seam side down 10) Roll and wrap, making a pleat in the paper to allow for the roly-poly to rise. Tie the ends with string or twist like a Christmas cracker 11) Do the same with the baking foil 12) Pop a deep roasting tin into the bottom of the oven then half fill with boiling water, put roly-poly pudding on the next shelf up 13) Cook for 40 -45 mins 14) Cut into slices and serve with custard Music: Finland by TrackTribe