7 ounces self-rising flour, plus extra for dusting
3 ½ ounces shredded suet
1 tablespoon sugar
Salt, good pinch
150 milliliters 2% milk
7 tablespoons strawberry jam
Preheat the oven to 350 degrees fahrenheit convection.
Butter a large sheet of parchment paper and set aside. In a large bowl stir together the flour, suet, sugar and salt until fully combined. Slowly stir into milk to form a soft, spongy dough.
Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 8½in x 13 inch rectangle. Spread the jam onto the dough, leaving a ½ inch border around the sides. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the baking paper, making a long pleat in the paper to allow the pudding to expand as it cooks. Twist the ends of the paper like a Christmas cracker and tie tightly with kitchen string to seal the pudding inside. Repeat the process with a large piece of kitchen foil.
Place the pudding onto a roasting rack set on a deep-sided roasting tin. Pour boiling water
halfway up the roasting tin and cook in the oven for 30–35 minutes.
Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and
unwrap the paper. The pudding should be well risen and lightly browned in places. Don’t worry if the jam
has made its way through to the outside of the pudding a little – it will taste all the more delicious.