Plum jam roly-poly recipe
 This modern version of the retro jam roly-poly is cooked in the oven instead of steamed. 150g/5½oz self-raising flour, sifted75g/3oz vegetable suet100ml/3½fl oz cold waterpinch salt5 tbsp plum jam (or raspberry, damson) 150g/5½oz self-raising flour, sifted 75g/3oz vegetable suet 100ml/3½fl oz cold water pinch salt 5 tbsp plum jam (or raspberry, damson) Method Preheat the oven to 200C/180C Fan/Gas 6.Mix the sifted flour, suet, and salt together in a large bowl. Add enough water to make a soft dough, but not sticky.Knead lightly on a lightly floured board for a few minutes before rolling out to a 1cm/½in thickness and a rough 20cm/8in square shape.Spread a thick layer of jam over one side of the dough, leaving 1cm/½in border, which you dampen with a little water.Roll up loosely, pinching the ends together as you go to stop the jam escaping. Place the roll on a large lightly buttered piece of silicon baking parchment, sealed edge down.Join the ends of the paper and make a pleated join along the top to allow for the pudding to expand, then twist the ends like a sweet wrapper.Put the pudding into a large loaf tin or a brownie tin. Fill a roasting tin with boiling water and place on the base of the oven. Then put your roly poly on the top rack for 35-40 minutes.Serve a single thick slice, with homemade custard. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the sifted flour, suet, and salt together in a large bowl. Add enough water to make a soft dough, but not sticky. Mix the sifted flour, suet, and salt together in a large bowl. Add enough water to make a soft dough, but not sticky. Knead lightly on a lightly floured board for a few minutes before rolling out to a 1cm/½in thickness and a rough 20cm/8in square shape. Knead lightly on a lightly floured board for a few minutes before rolling out to a 1cm/½in thickness and a rough 20cm/8in square shape. Spread a thick layer of jam over one side of the dough, leaving 1cm/½in border, which you dampen with a little water. Spread a thick layer of jam over one side of the dough, leaving 1cm/½in border, which you dampen with a little water. Roll up loosely, pinching the ends together as you go to stop the jam escaping. Place the roll on a large lightly buttered piece of silicon baking parchment, sealed edge down. Roll up loosely, pinching the ends together as you go to stop the jam escaping. Place the roll on a large lightly buttered piece of silicon baking parchment, sealed edge down. Join the ends of the paper and make a pleated join along the top to allow for the pudding to expand, then twist the ends like a sweet wrapper. Join the ends of the paper and make a pleated join along the top to allow for the pudding to expand, then twist the ends like a sweet wrapper. Put the pudding into a large loaf tin or a brownie tin. Fill a roasting tin with boiling water and place on the base of the oven. Then put your roly poly on the top rack for 35-40 minutes. Put the pudding into a large loaf tin or a brownie tin. Fill a roasting tin with boiling water and place on the base of the oven. Then put your roly poly on the top rack for 35-40 minutes. Serve a single thick slice, with homemade custard. Serve a single thick slice, with homemade custard.