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Agnes Jekyll's jam roly poly pudding

Mike Robinson from Good Food Live
Crisp on the outside and oozing jam on the inside, Mike Robinson's baked roly-poly pudding makes a truly tempting treat.

Agnes Jekyll's jam roly poly pudding

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.

Comments add a comment

Moxie2 | Posted 27-May-08

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

Serves: 4

Prep: 15 min
Cook: 40 min

Ingredients
200g plain flour
pinch of Salt
1 tbsp Baking powder
115g suet
50g light brown sugar
150ml water
5 tbsp Jam, warmed
2 tbsp Milk
1 tbsp demerara sugar
custard, to serve