Agnes Jekyll's jam roly poly pudding
By: Mike Robinson From: Good Food Live
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Agnes Jekyll's jam roly poly pudding
- Prep time:
- 15 mins
- Cook time:
- 40 mins
- Serves:
- 4
Crisp on the outside and oozing jam on the inside, Mike Robinson's baked roly-poly pudding makes a truly tempting treat.
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Ingredients
- 200g plain flour
- pinch of Salt
- 1 tbsp Baking powder
- 115g suet
- 50g light brown sugar
- 150 ml water
- 5 tbsp Jam, warmed
- 2 tbsp Milk
- 1 tbsp demerara sugar
- custard, to serve
Method
1. Set the oven to 200°C/gas 6. Lightly grease a baking sheet.2. Sift the flour with the salt and baking powder.
3. Stir in the suet and sugar.
4. Add enough water to bind to a stiff but not sticky dough.
5. Roll the dough out on a floured surface, until it is about 5mm thick.
6. Spread with warm jam, leaving a border of 1 cm around each side.
7. Roll up loosely and pinch at the ends.
8. Place on the prepared baking sheet and brush with milk. Sprinkle with Demerara sugar.
9. Bake for 30 to 40 minutes.
10. Serve hot with custard.
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Latest Comment
Not a soft pudding result, but satisfying nonetheless. More like shortbread and jam, which was great anyway. Needs cream or custard though!
This is not the way I remember the "good" oldR-P Pudden being made; it seems a very much faster method. I think we rolled it up in a special cloth and boiled it for hours! We had either cold clotted cream or custard, whichever was in fashion (available) at the time.
I'm sure all the methods have stood the test of time and are equally delicious - and wonderfully fattening.
Moxie2