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
38 easy dinner party dessert recipes to finish any meal in style
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
