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    Sandra's Jam Roly Poly

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    Sandra's Jam Roly Poly

    In years gone by, this would always have been boiled in a pudding cloth, but whereas other puddings were transferred over time to round basins for steaming, it seemed far more sensible to just bake it instead. This makes for an agreeably biscuity crust and is far quicker and more convenient. If you want to make it without suet, which is the shredded white fat from around sheep and cow kidneys, you can replace this with a vegetarian version.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6


    • Softened butter for greasing
    • 225g self raising flour
    • 110g suet
    • Pinch of salt
    • 150ml water
    • 1 tsp baking powder
    • 300g strawberry or raspberry jam
    • Milk for brushing


    1. Preheat the oven to 180°C, gas mark 4 and grease a baking sheet with butter.
    2. Sieve the flour and mix with the suet, a pinch of salt and the baking powder. Add the water and mix to a soft but not too sticky dough.
    3. Roll out the suet dough on a lightly floured surface until it measures about 30cm x 15cm. Spread the jam all over the dough, leaving a 2cm border all around the edges. Using a pastry brush, wet the edges with a small amount of milk, then roll up the dough, starting with one of the short ends, and press lightly on the dampened end to seal. Place on the baking sheet and bake for 30 minutes or until golden brown. Serve hot, in slices, with cream.

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