professional recipes

Jam roly poly

Jam roly poly You don't see this dessert much these days. With the demise of the school dinners and our quest for healthy, lighter puds this English classic has fallen by the wayside.

It's easy to prepare, cheap and is perfect for a cold winters day. If you use vegetable suet it is also not unhealthy as the original would have used heavy animal fat.

Suet pudding

350g (12oz) self raising flour
1 teaspoon of baking powder
100g (4oz) caster sugar
150g (5oz) vegetable suet
100g (4oz) raisins or sultanas
225ml (1 cup) water
1 small jar of strawberry jam

Place the flour, baking powder, sugar, suet and raisins into a bowl. Add the water and with a knife mix it in to form a thick dough. Bring it together with your hands and leave it to stand for 1 hour covered with a damp cloth.

Roll it out on a floured surface into a rough rectangular shape (see picture). It needs to be about 1 cm (half inch) thick. Spread it liberally with jam leaving a portion at the far end of the pastry untouched.

Cut a piece of aluminium foil and a piece of baking parchment a lttle larger than your rolled out pastry. Place the parchment on the foil and create a pleat (fold) in the middle (see picture). This will allow the pudding to expand during cooking without splitting the foil. The parchment stops it sticking.

Roll up the roly poly and place it on the parchment / foil. Roll that up and place it in a deep sided baking tray. Support it with a couple of small bowls and pour some water into the bottom of the baking tray. The idea of the bowls is to keep the pudding just above the waterline.

Cover the whole thing with more aluminium foil and place in a medium oven for 2 hours.

The rolypoly will slowly steam cook. Serve with custard. If you want you can pour more hot jam over the top. This dessert reheats perfectly in the microwave and freezes well.

For the vegan custard

1 litre (4 cups) of soy milk
1 teaspoon of vanilla esence
300g (11oz) caster sugar
3 level dessertspoons of cornflour
approx 100ml (half cup) soy cream

Put the soy milk with the sugar and vanilla essence into a large pan. Bring it to the boil. Slake the cornflour with a little water and whisk in into the simmering soya milk. Take the custard off the heat cool it a little and then add the soy cream.


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