What a classic this is. Who didn’t love a good slice of this, slathered in custard, on a Friday lunch time at school?! Here’s how to make it for yourself – guaranteed to be loved by the whole family.
200g self raising flour
100g suet – I’ve used vegetable suet
1 tablespoon caster sugar
Pinch of salt
Jam – any flavour you like. The classic is raspberry, but I’m using apricot here.
First, pre heat your oven to 200 degrees fan. Then butter a large piece of greaseproof paper. Combine all the dry ingredients in a bowl.
Add the milk and mix with your hands until combined, to make a sticky dough.
Turn out on to a floured surface and knead until the dough becomes smooth.
Flour a rolling pin and roll the dough out in to a large rectangle.
Spread the dough with the jam. You don’t need too much, but it should be evenly covered. Make sure to leave the edges dry.
Roll up from one of the short edges. The jam will try to escape as you roll. Don’t worry too much about this, just keep rolling!
When your roly poly is rolled up, transfer it on to the buttered greaseproof paper.
Loosely wrap the roly poly up, leaving some room for it to expand while cooking. Pleat the top edge, twist the ends and tie with string to stop it from opening.
Then wrap the whole thing in foil – again it should be quite loose but secure.
Place the roly poly package on to a rack, sitting over a deep baking tray. Half fill the baking tray with boiling water, and carefully place in to the oven to cook for 30 minutes.
Once cooked, carefully remove from the oven and open up the poly package.
Slice in to portions and serve with a generous helping of custard.
Cals – 220, fat – 10.9, carbs – 23, protein – 3.2,