what you’ll need
3.)self raising flour, plus extra for dusting
6.)pinch of salt
7.)semi-skimmed milk or water
1.)First you preheat the oven to 200C gas.
Then, you butter a large sheet of greaseproof paper set aside.
2.)Then you stir the flour, suet, sugar and salt in a large bowl until mixed well combined. Slowly stir in the milk or water to form a soft, spongy dough.
3.)Next tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm x 13inch rectangle.
4.) After that spread the jam onto the dough leaving a 1.5cm border, gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the rolly polly in the greaseproof paper, making a long pleat in the parchment to allow the pudding to expand as it cooks. Twist the ends of the parchment like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside.
5.)Then repeat the process with a large piece of
6.)After Place the pudding onto a roasting rack set on a roasting tin. Pour boiling water into the roasting tin.
7.)Then bake in the oven for 30-35 minutes.
8.)Soon remove the pudding from the oven, unwrap the tin foil, then snip the string and unwrap the paper.
Then your pudding should be well risen and lightly brown in places. Don’t worry if the jam made its way through to the outside of the pudding a little, it will taste all the more delicious ENJOY!!!!!