Jam roly-poly
Jam roly-poly is a condiment that serves 6. This recipe covers 2% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 177 calories, 2g of protein, and 16g of fat per serving. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. This recipe from BBC Good Food requires butter, vanilla pod, suet, and milk.
Instructions
Put a deep roasting tin onto the bottom shelf of the oven, and make sure that theres another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in.
Heat oven to 180C/160C fan/gas
Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm.
Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so dont wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.