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Jam Roly Poly

Recipe Submitted By: bakingmad

If you are making you own jam this year why not use to fill the roly poly – making it a truly completely home made pudding.

	Butter for greasing
150 grams	Self Raising Flour (Allinson Nature Friendly) plus extra
2 tbsp	Golden Caster Sugar (Billington's)
75 grams	suet
1	Orange zest
0.50 tsp	Cinnamon
pinch	Salt
100 ml	JUST MILK up to 100ml
150 grams	Jam plum

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Preheat the oven to 200°C/fan180°C/400F gas 6. Grease a sheet of baking paper and lay it greased-side-up. Sift the flour into a bowl. Stir in the sugar, suet, orange zest and cinnamon and a pinch of salt. Add most of the milk and mix until you get firm dough, adding more milk if necessary.
Roll out on a lightly floured surface to form a rectangle about 20cm x 30cm. Spread thickly with the jam. Roll up tightly from the short end and pinch the ends to seal. Transfer to the greased baking paper, seam-side-down. Wrap in the paper, and then wrap a sheet of foil around the baking paper, twisting the ends to seal.
Sit the roly poly package on a rack set inside a roasting tin and fill the tin with boiling water, making sure that the water does not touch the foil. Bake for 35-40 minutes. Remove the foil and baking paper and serve slices of pudding with custard.