Step #1
(Makes 1 pudding – serves 6 portions) Tear a large sheet of foil and greaseproof paper abou t45x45cm (18x18 inches) and sit the greaseproof paper on top of the foil, on a baking sheet.
Step #2
Grease the greaseproof paper with butter. Place the bread mix in a bowl and rub in the butter.
Step #3
Add the suet and mix well and then make a well in the middle of the mix. Add most of the milk and work together to form a slightly sticky dough using the rest of the milk if required.
Step #4
Tip the dough out onto a floured surface and roll out to a square roughly measuring 35x35cm (14x14 inches). Spread the jam onto the dough, leaving a 1cm (1/2 inch) gap along one edge.
Step #5
Roll up from the opposite edge into a fairly tight roll and pinch the jam free edge into the dough. Carefully lift the jam roly poly onto the greased paper with the joint side down.
Step #6
Loosely bring up the paper and foil around the jam roly poly and scrunch together the edges and end to seal it. Bake in a preheated oven 180°C (360°F, Gas Mark 4) for 50-60 minutes until golden brown in colour and baked through.
