This roly-poly is another example of how good a steamed pudding can be. This version contains suet, which gives the pudding the lovely lightness that only suet can provide, but feel free to substitute butter.
Ingredients
Chocolate cream
Method
Main
1.Sift flour, cocoa and baking powder into a bowl, then stir in caster sugar. Add suet and milk and stir to form a soft dough. Form into a disc, wrap in plastic wrap and refrigerate until firm (30 minutes). Roll out on a lightly floured surface to a 20cm x 30cm rectangle and spread with jam, leaving a 2cm border. Roll up into a short cylinder, wrap loosely in baking paper, then two layers of foil, and tie the ends with kitchen string. Place in a large steamer placed over a saucepan of simmering water and steam for 2 hours, topping saucepan up with extra water if necessary.
2.Meanwhile, for chocolate cream, stir cream and chocolate occasionally in a saucepan over low heat until melted and smooth (3-4 minutes). Keep warm.
3.Remove roly-poly from steamer, cool slightly then unwrap and thickly slice. Serve warm with chocolate cream, vanilla ice-cream and extra raspberry jam.
Suet is available from butchers; you may need to order it.
This recipe is from the August 2012 issue of
.
Notes
