JAM ROLY POLY

Glorious Sunday treat, this light fluffy suet pudding is a delight to eat and made with wonderful childhood memories of old fashioned Sundays centred around the roast dinner and family.

INGREDIENTS

250g supreme self raising flour

125g atora suet

90g caster sugar

pinch of salt

water

4 tbsp raspberry jam

Pre-heat your oven to 180 degrees and place a roasting tin full of water on the bottom shelf.  Place a baking tray on top.  Place a large sheet of tin foil on the side with a sheet of baking paper on top.

Place all the dry ingredients in a bowl and add approx 100ml of water, add more if needed, mix together to form a soft ball of dough.  You want the dough to just come together, not to be sticky.  Dust with flour and roll out to a rectangle around the thickness of a pound coin.

Spread the jam over the rectangle, leaving a two inch gap on one side, brush this side with water, starting with the jam side roll the pudding up into a long sausage, placing the jam free seam on the bottom of the roll, seal the two ends.  Gently lift the roly poly and place on your baking paper, roll up semi loosely, to allow expansion space and twist the ends like a giant cracker, pop onto the tray in the oven and bake for 35 minutes.  Unwrap and your roly poly should be light and springy to touch and have a golden brown colour.

For the very best eat immediately with lots of warm custard and a extra drizzle of raspberry jam