Plum jam roly poly - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Medium
Ingredients
- Butter (unsalted) for greasing
- 150 g Self-raising white flour
- 2 tbsp Unrefined golden caster sugar
- 75 g Suet
- 1 Orange zest
- ½ tsp Cinnamon
- Salt
- 100 ml Milk (whole)
- 150 g Plum jam
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1
Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Grease a sheet of baking paper and lay it greased side up.
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2
Sift the flour into a bowl. Stir in the sugar, suet, orange zest and cinnamon and a pinch of salt. Add most of the milk and mix until you get firm dough, adding more milk if necessary.
For this step you'll need:
- 150g Self-raising white flour
- 75g Suet
- 1 Orange zest
- ½tsp Cinnamon
- pinch Salt
- 100ml Milk (whole)
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3
Roll out on a lightly floured surface to form a rectangle about 20cm x 30cm. Spread thickly with the jam. Roll up tightly from the short end and pinch the ends to seal. Transfer to the greased baking paper, seam-side-down. Wrap in the paper, and then wrap a sheet of foil around the baking paper, twisting the ends to seal.
For this step you'll need:
- 150g Plum jam
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4
Sit the roly poly package on a rack set inside a roasting tin and fill the tin with boiling water, making sure that the water does not touch the foil. Bake for 35-40 minutes. Remove the foil and baking paper and serve slices of pudding with custard.