Baked Roly-Poly Pudding
|Jam||1⁄3 Cup (5.33 tbs), warmed|
Roll out the suet crust about 1/4 inch thick into a rectangle about 10 X 8 inches.
Spread evenly with warm jam leaving a border about 1/2 inch wide all round.
Fold this border over the jam and brush with water.
Roll up, not too tightly, from one of the shorter sides.
Press the top edge down, seal it and press the ends together.
Turn roly-poly upside down on a piece of greased foil or wax paper large enough to come halfway up the sides of the roll.
Tie loosely about 2 inches from each end, leaving room for the pastry to rise.
Cut 4 slits across pastry top to allow the steam to escape.
Brush lightly with milk and sprinkle with sugar; alternatively dust with sugar after baking.
Bake in a hot oven for 30-40 minutes until well risen and golden.
Remove paper case and serve hot with plain whipped cream or custard sauce.