Name: Steamed cranberry roly-poly
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 6
Cuisine: British
Ingredients: 175g fresh cranberries (or frozen, thawed); 1 tbsp icing sugar; 2 tbsp cranberry sauce or jelly; 300g self-raising flour plus extra for dusting; 140g dried suet; 85g caster sugar; finely grated zest 1 orange; 175-200ml milk; custard to serve

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Steamed cranberry roly-poly

Steamed cranberry roly-poly

Gary Rhodes

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Serves 6

More effort

Prep: 35 mins

Cook: 1 hr and 15 mins - 1 hr and 30 mins

A star rating of 5 out of 5.1 ratingRate

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A classic treat, and impressive to boot, looks beautiful served at a dinner party. By Gary Rhodes

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Ingredients

Nutrition

Units:

MetricUS

175g fresh cranberries

(or frozen, thawed)
1 tbsp icing sugar
2 tbsp cranberry

sauce or jelly
300g self-raising flour

plus extra for dusting
140g dried suet
85g caster sugar
finely grated zest 1 orange
175-200ml milk
custard

to serve

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Nutrition: per serving

kcal459
fat21g
saturates10g
carbs65g
sugars20g
fibre2.5g
protein6g
salt0.5g

low

Method

step 1

To make the filling, warm the cranberries and icing sugar together in a saucepan until the fruits begin to soften. Increase the heat, so the juices boil and become jammy. Pour the mixture into a bowl, then stir in the cranberry sauce or jelly. Leave to cool. Butter and lightly flour a large sheet of greaseproof (about 40 x 30cm), and sit it on a bigger sheet of foil. Put a steamer on to simmer.
step 2

For the dough, mix together the flour, suet, caster sugar and orange zest with a wooden spoon. Stir in some milk until the mixture reaches the consistency of a soft pastry. Gather together into a ball, but don’t overwork or it will toughen.
step 3

On a lightly floured surface, roll the dough into a rectangle about 22cm x 25cm. Spread with the cooled cranberry mix, leaving a 2cm border around the edge. Moisten the border with cold water or milk before rolling into a cylinder. Start by tucking over the border of one of the short ends, then lift as you roll (see step 1, click photo above) so the jam doesn’t get squeezed out. With the long join underneath, lay the roly-poly in the centre of the parchment paper. Fold over the long paper and foil edges to seal, leaving enough space above the pudding to allow it to rise. Squeeze the paper ends together tightly to seal them.
step 4

Lay the parcel in the steamer over the simmering water, cover and steam for 1¼-1½ hrs, until firm to the touch. Rest for a min or two before unwrapping, slicing and serving. Vanilla custard is the perfect accompaniment and the roly-poly is best eaten as soon as it is made.

RECIPE TIPS

USING A BAMBOO STEAMER

Steam the Roly-poly in a large bamboo steamer over a pan of boiling water or use a large tiered steamer. Make sure the pan doesn't boil dry while the pudding is steaming – so keep checking the water level. If it is getting low, top up with more boiling water.

Recipe from Good Food magazine, January 2006

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