- Cooking time
- 1 hour
- 50g salted butter, cut into chunks, (plus you’ll need extra for greasing)
- 250g self-raising flour
- Seeds from 1 vanilla pod
- 50g shredded suet
- 160ml milk
- 130g Juicy Blackberry Whole Fruit Jam
- Custard, to serve
Fill a deep roasting tin two-thirds full with boiled water and place onto the bottom shelf of the oven, ensuring there’s another shelf directly above it. Heat oven to 180C/160C fan/gas 4.
Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Place the greaseproof on top of the foil and butter it.
Add the butter, flour and vanilla seeds into a mixing bowl and whisk with an electric mixer until the butter is completely combined. Mix in the suet and milk and work together until you get a sticky dough.
You may wish to add more milk if the mix is too dry.
Tip the dough out onto a floured surface, then roll out to a square roughly 25cm x 25cm.
Spread the Juicy Blackberry Whole Fruit 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.
Carefully lift onto the greased paper, join-side down and loosely bring up the paper and foil around it. Scrunch together along the edges and ends to seal.
The roly-poly will puff quite a bit during cooking, so don’t wrap it too tightly.
Allow the pudding to sit for 5 minutes before unwrapping, then carefully open the foil and paper.
Thickly slice and serve with piping hot custard.