Clear all but the bottom shelf out of the oven and preheat oven to 180°C (160°C fan) mark 4. Put a large sheet of baking parchment on top of a sheet of foil of the same size.
Step 2
In a large bowl, stir together the flour and sugar. Using your fingertips, lightly rub in the suet, then mix in the raisins.
Step 3
In a jug, stir together the vanilla extract with 75ml cold water. Using a cutlery knife, stir the liquid into the flour mixture. If the mixture seems dry, add a little extra water. Knead very lightly to bring the mixture together to make a soft but not sticky dough.
Step 4
Lightly flour a surface and roll out the pastry to measure 20.5cm x 28cm. Spread the jam over the pastry, leaving 2.5cm border along both short edges. Roll up the pastry from one of the short edges.
Step 5
Put the roll seam-side down in the middle of the parchment piece. Bring up the parchment paper so its tight around the sides (to keep the roll shape), then roll down the edges to seal - leaving a little room above the roll for expansion. Next bring up the foil to enclose the parcel and seal the edges tightly, again making sure to leave a little room above the pudding.
Step 6
Put a wire rack on top of a roasting tin and half fill the tin with boiling water. Sit the foil covered roll on top of the rack and cover the whole tin and wrapped pudding with a tent of foil to make sure no steam escapes. Carefully transfer to oven and cook for 1hr 45min
Step 7
Carefully remove the tin from the oven, unwrap the foil and transfer the roll to a serving platter. Serve the roly poly in slices with cream or our foolproof custard HERE.
Per serving:
Calories: 362
Protein: 4g
Total fat: 15g
Saturates: 6g
Carbs: 53g
Total sugars: 29g
Fibre: 2g
35+ dinner party dessert recipes to finish any meal in style
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
