Recipe for Jam Roly Poly

Jam Roly Poly is one of those very traditional British desserts that probably shouldn't be eaten by anybody over the age of 21. Why? Because it is not exactly the kind of meal that is waistline friendly. If you are a weight watcher you should serve this one in very small portions.

Incidentally, I am a weight watcher. I stare down at those bathroom scales and watch in wonder as the big needle goes up and up. I guess it doesn't help that I prepare, eat and publish these recipes every week!

Ingredients

• 1 cup McDougall's Self Raising Flour
• 1/2 cup Atora Light Vegetable Suet
• 1 tablespoon sugar
• Lots of your favourite Robertsons Jam

Preparation

• Blend the flour, suet and sugar together with enough warm water to make a smooth, moist dough
• Roll the dough flat into a rectangle on a floured board
• Spread the jam thickly over the dough
• Roll the dough into a cylinder and seal over the ends to keep the jam inside
• Bake in a 350 degF oven for 45 minutes OR wrap in aluminum foil and simmer in a pan full of water for 2 hours

John's Notes
This recipe makes a very heavy pudding. Hungry kids will love it. It is best served with Bird's Custard drizzled over it (actually, most British desserts are best served drizzled with - or drowned in - Bird's Custard). A couple of things are important if you want this recipe to be a success.

First, use a good quality, thick jam and use lots of it. Some of it will soak into the dough during baking. Roll the dough up into a cylinder quite loosely and remember to seal the ends to stop the jam from seeping out of the pudding during baking.

If you bake the pudding in the oven it will develop a crusty outside layer like a pie. If you steam the pudding the dough will remain soft. You choose.

The quantities suggested will make enough to serve four guilt-ridden weight watchers.