About this recipe
School-dinner pudding, done well. Steaming rather than baking is what gives roly-poly its soft, faintly bready crumb, and gluten-free vegetable suet works surprisingly well here because the pastry relies on shortening rather than gluten development for its texture. Warming the jam first is the small trick that stops it tearing the dough as you roll.
Ingredients
- 300 g gluten-free self-raising flour
- 0.25 tsp fine sea salt
- 1 tbsp demerara sugar
- 20 g salted butterfor greasing
- 1 lemon lemonzest only