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Roly-Poly Pudding Recipe
Ingredients:
- 100 grams self-raising flour
- 50 grams prepared suet (Atora)
- A pinch of salt
- 225 grams raspberry of strawberry jam
Mix the flour, suet and salt in a bowl. Stir in just enough water to bind the mixture, and form a light dough. Roll the dough out on a floured surface into a 1-cm thick oblong shape.
Spread the centre generously with jam, leaving a 3-cm border without jam on three sides. Roll up loosely starting with the end which has jam right to the edge. Enclose the roll in foil, forming pleats in the foil to allow the roll to rise. Place the roll in a steamer or on the rack of a roasting pan. Fill the bottom half with water. Cover the pan and steam for 2 hours adding more water if necessary.
Serve hot or cold.
Spread the centre generously with jam, leaving a 3-cm border without jam on three sides. Roll up loosely starting with the end which has jam right to the edge. Enclose the roll in foil, forming pleats in the foil to allow the roll to rise. Place the roll in a steamer or on the rack of a roasting pan. Fill the bottom half with water. Cover the pan and steam for 2 hours adding more water if necessary.
Serve hot or cold.
Note:
The rolls can be served for evening tea or as a dessert with custard.
Happy Roly-Poly Pudding Recipe. Enjoy Cooking.
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