Jam & white chocolate roly-poly
- Sara Buenfeld
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Serves 4 (with leftovers)
More effort
Prep: 20 mins
Cook: 50 mins
A star rating of 3 out of 5.6 ratingsRate
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A suet pudding that's baked instead of steamed, and rolled for a modern twist
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Braised beef
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Ingredients
Nutrition
Units:
MetricUS
-
butter
for greasing
-
300g self-raising flour
-
85g caster sugar
-
140g suet
-
150ml milk
plus a dash
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8 tbsp raspberry jam
-
50g white chocolate
chopped, plus about 25g/1oz, melted
-
425g carton custard
to serve
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Nutrition: per serving
-
kcal824
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fat39g
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saturates19g
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carbs117g
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sugars57g
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fibre3g
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protein10g
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salt0.82g
low
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Method
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step 1
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.
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step 2
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.
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step 3
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.
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step 4
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.
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step 5
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.
Recipe from Good Food magazine, October 2011
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A star rating of 3 out of 5.6 ratings
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