Raspberry Roly Poly Pudding
Ingredients
- 166.7 gWheat flour (sifted)
- 83.3 gSalted butter (cold, diced)
- 100 mlWhole milk
- 100 gRaspberry jam (extra or classic)
- 66.7 gBeef Suet (shredded or finely chopped)
Method
A dense, soft pastry rolled around melting jam. The crust is lightly golden and crisp, while the center remains soaked with warm fruit.
- 1
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
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
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 dough onto itself without tightening too much to allow the dough to rise. Seal the ends by pressing lightly with damp fingers.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 3 days in the fridge. Reheat by steaming or for a few seconds in the microwave to restore the softness.
