Raspberry Roly Poly Pudding

A dense, soft pastry rolled around melting jam. The crust is lightly golden and crisp, while the center remains soaked with warm fruit.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 520
• Protein: 5 g
• Carbs: 46 g
• Fat: 35 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 83.3 g Salted butter ( cold, diced )
• 100 ml Whole milk
• 100 g Raspberry jam (extra or classic)
• 66.7 g Beef Suet ( shredded or finely chopped )

Instructions

1. Rub in the fat

   In a mixing bowl, combine the wheat flour with the cold salted butter cut into small cubes and the beef suet. Work with your fingertips until you get a coarse breadcrumb texture. No large lumps of fat should remain.

2. Form the dough

   Gradually pour in the whole milk. Mix with a fork and then by hand. The dough should come away from the sides and be supple without being sticky.

3. Roll and fill

   On a floured work surface, roll out the dough into a rectangle about 1 cm thick. Spread the raspberry jam over the entire surface, leaving a 2 cm border on the sides to prevent leaking.

4. Roll the pudding

   Roll the dough onto itself without tightening too much to allow the dough to rise. Seal the ends by pressing lightly with damp fingers.

5. Baking

   Wrap the roll in parchment paper then aluminum foil loosely. Bake at 180°C. The pudding is ready when it is firm to the touch and the smell of warm biscuit fills the room.

Chef's tips

• Do not overwork the dough once the milk is added, or it will become tough and elastic.
• Leave some room in the foil wrapping as the pudding will expand during baking.

Storage

Keep for up to 3 days in the fridge. Reheat by steaming or for a few seconds in the microwave to restore the softness.