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Bikers on a Budget Recipe: Jam Roly Poly Pudding

Serves 6

Softened butter, for greasing

200g self raising flour, plus extra for dusting

100g shredded suet

1 tbsp caster sugar

Good pinch fine sea salt

150ml semi-skimmed milk or water

6-7 tbsp raspberry or strawberry jam

Preheat the oven to 200C/fan oven 180C/gas mark 6. Butter a roughly 38 x 38 cm sheet of baking parchment and set aside. Bring a kettle of water to the boil and set a low rack in a smallish roasting tin.

Put the flour, suet, sugar and a pinch of salt in a large bowl and mix well. Slowly add the milk or water, stirring constantly with a wooden spoon until the mixture forms a soft, spongy dough. Gather the dough and knead lightly on a floured surface. Roll the dough out to a rectangle roughly 22cm x 32cm.

Drop the jam in large spoonfuls on the dough, leaving a 1.5cm boarder all the way around the outside. Gently roll up the dough from one of the short ends and carefully transfer to the baking parchment, seam side down. Wrap the roly poly in the parchment, creating a long pleat to allow the pudding to rise.

Twist the ends of the parchment like a Christmas cracker to seal and tie tightly with kitchen string. Do the same with a large sheet of foil, making a pleat and twisting the ends to seal. Place the wrapped pudding on the rack in the roasting tin and pour just-boiled water around it. The water should not rise more than a centimetre up the sides of the pudding. Carry very carefully to the oven. Bake for 35 minutes.

Remove the tin and carefully lift the pudding off the rack. Unwrap the foil, then snip the string and unwrap the paper. The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made it’s way through to the outside of the pudding a little, as it will taste all the more delicious for it. Put on a board or serving plate and cut into thick slices. Serve with lots of hot custard or cream.


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