Jam & white chocolate roly-poly
A suet pudding that’s baked instead of steamed, and rolled for a modern twist
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Prep:20 mins
Cook:50 mins
- More effort
Nutrition per serving
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kcal 824
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fat 39g
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saturates 19g
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carbs 117g
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sugars 57g
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fibre 3g
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protein 10g
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salt 0.82g
Ingredients
- butter, for greasing
- 300g self-raising flour
- 85g caster sugar
- 140g suet
- 150ml milk, plus a dash
- 8 tbsp raspberry jam
- 50g white chocolate, chopped, plus about 25g/1oz, melted
- 425g carton custard, to serve
Method
Heat oven to 180C/160C fan/gas 4. Butter a sheet of baking parchment. Mix the flour with the sugar, suet and a good pinch of salt, then bind with the milk to make a soft, but not sticky, dough. Add a dash more milk if it helps to bind the last few bits left in the bowl.
Roll out the dough on a floured surface to a 20 x 30cm oblong. Spread with the jam and scatter with the chocolate, leaving a border all the way around.
Roll up the dough from one short end so you have a sausage shape, then gently pinch the ends to seal in the jam. Carefully lift onto the prepared parchment.
Fold the paper up over the ends of the roly-poly, then wrap up quite tightly. Secure with staples or bulldog clips all the way along the roll, as this will help you achieve the classic round shape.
Bake for 50 mins until the roll feels firm and looks golden through the paper. Allow to stand for 5 mins before cutting, as this will stop the jam flowing out. Drizzle with the melted chocolate and serve with a jug of warmed custard.
