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Suet Roly-Poly Pudding
Appears in
Published 1991
Steaming a traditional long suet roly-poly is not easy in today’s smaller saucepans. Baked suet dough can be tough though, so this baked/ boiled method is a good compromise. You need a rack or an oval ovenproof plate that fits inside a roasting tin.
To make this pudding for 4-6, use 250g (8oz) self-raising flour, 125g (4oz) shredded beef or vegetable suet, about 150ml (¼ pint) milk or stout and some jam, marmalade or mincemeat as filling. Grated apple also adds extra flavour to the filling.
- Put the flour and suet in a bowl with 1 tablespoon caster sugar and 1 teaspoon ground mixed spice (optional) and mix to a firm dough with the milk or stout. Knead lightly, then roll out on a lightly floured surface to a rectangle about 1cm (½in) thick.
- Spread the rolled-out dough with your chosen filling and sprinkle with grated apple if you like. Roll up fairly loosely and place on a double sheet of greased foil. Fold in the ends, then draw up the sides and fold over, pressing down to seal.
- Place the pudding on a rack or an oval ovenproof plate in a roasting tin. Add boiling water just to the base of the pudding, cover the tin with foil and bake in a preheated oven, 180°C, 350°F, Gas Mark 4 for 1 hour. Unroll from the foil and serve hot.
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