I use to make this pudding many years back when i worked in private estates in the UK.  This dessert is traditionally steamed but to make life easier i found this method of baking it which works beautifully.  One thing that is an absolute must for this pudding is custard and lots of it!

Serves 6

Ingredients

225g self-raising flour

115g suet

8 Tbsp cold water (approx)

4 Tbsp raspberry jam, stirred to loosen

1 egg, lightly beaten with 1 tsp milk

Sugar for dusting

Butter for greasing

Method

Preheat the oven 200C

Sieve the flour into a large bowl, rub in the suet as you would butter until the mix resembles coarse breadcrumbs.

Using a bread and butter knife mix in the cold water until the dough comes together. Work it gently with your hand so it forms a soft ball.

Sprinkle a little flour over your bench and roll the dough out to form a 20x30cm rectangle.

Spread the jam over evenly allowing about 2 cm around edge.

Begin by rolling the longest edge closest to you.  If you can get this first edge rolled tightly then it should continue to roll like this.  Continue rolling the dough around the jam, secure the edges together.

Grease a suitable sized roasting, baking dish with butter and place the jam roly poly, sealed side down.

Brush generously with the egg mix and cover the surface with sprinkled sugar.

Bake for 35-40 minutes.

Remove from the oven, cut into 6 slices and serve with plenty of warm custard.