Jam roly poly

Serves 4-6

Originally known as suety Jack in the Potteries, this pudding can be boiled, steamed or baked. You can use any jam but it should be sturdy and thick enough to hold up to the steaming. Using a normal pan or steamer, allow 1 1/2 hours and wrap it loosely in a cloth, tied at each end. If you would rather bake the roly poly, put it on a greased baking tray and bake it at 220°C/Gas mark 7 for 40 minutes.

Originally known as suety Jack in the Potteries, this pudding can be boiled, steamed or baked. You can use any jam but it should be sturdy and thick enough to hold up to the steaming. Using a normal pan or steamer, allow 1 1/2 hours and wrap it loosely in a cloth, tied at each end. If you would rather bake the roly poly, put it on a greased baking tray and bake it at 220°C/Gas mark 7 for 40 minutes.

150g self raising flour
A pinch of salt
75g shredded beef suet (vegetarian if you prefer)
100-150ml cold water
300g thick jam, plus extra to dollop on top

Mix the flour, salt and suet together and mix in enough water to make a firm dough. Roll the dough out on a lightly floured table to about 15cm square. Spread thickly with the jam then roll up tightly. Wrap loosely in cling film then in foil. Most pressure cookers come with a little removable compartment for vegetables, turn it upside down, or use a heat proof dish. Put about 3-4cm water in the pressure cooker and sit the roly poly on top. Secure the lid, bring up to pressure and cook for 30 minutes.

Unwrap the roly poly and slice thickly and serve with extra jam if you like plus thick custard or double cream.