Pudding Nostalgia

This snow is making me feel all nostalgic and I have started thinking about homely puddings. The comforting, deliciously stodgy British classic variety. As soon as I think of classic British puds I think of the Jam Roly-Poly. This wonderful vintage recipe is believed to have been invented in the 19th century and is a fantastic recipe to master and a must for any self-respecting lover of vintage food.

Suet puddings are traditionally steamed, however, this recipe is designed for the modern cook and is much easier as it is baked.

Ingredients:

butter for greasing
300g self raising flour
85g caster sugar
140g suet (vegetable)
pinch of salt
150ml milk
8tbsp good raspberry jam

To serve:

Generous lashings of custard

Method:

1.Heat the oven to 180c/160c fan/ gas mark 4
2.Butter a sheet of baking parchment. Mix the flour with the sugar suet, salt, then bind with the milk to make a soft dough.
3. Roll out the dough on a floured surface to 20cm x 30cm  oblong. Spread with jam, leaving a border all the way around.
4. Roll up the dough from one short end , making a sausage shape, then gently pinch the ends. Very carefully lift the sausage shape onto the prepared parchment.
5. Fold the parchment paper up and over the ends of the roly-poly and then wrap up tightly. Secure with wooden clothes egs or bull-dog clips all the way along the seam as this will help in achieving the classic round, roly-poly shape.
6. Bake in the re-heated oven for 50 minutes or until the roll feels firm and looks golden through the paper.
7. Allow to stand for 5 minutes before unwrapping and cutting as this will help to prevent crumbling and the jam flowing out.
8. Serve with a warm dollop of custard.
9. Enjoy your vintage pud classic!