Jam Roll with Homemade Pudding – Recipe by Gary Townsend

Ingredients: For 6-8 people
Roly-poly ingredients

200 g self-raising flour
75 g powdered sugar
zest of ½ a lemon
100 g suet (can substitute butter or vegetarian suet)
50g butter and more for greasing
150ml milk
jam of your choice
Ingredients for pudding
150ml whole milk
100 g double cream
2 egg yolks
25 grams of sugar
1 vanilla bean
1tsp cornmeal

Method:
Heat the oven on gas mark 6/200°C/180°C for a fan. Place a large roasting pan half full of water on the floor, with an oven rack just above the baking sheet.
For the ball, take a sheet of aluminum foil approx. 30 x 40 cm and another sheet of parchment paper of the same size. Butter the parchment paper and place buttered side down on the foil, then butter the remaining side of the parchment paper so that it is completely coated with fat.
Put the butter, flour, 50g sugar and grated lemon zest in a food processor and puree until you have a coarse, dry dough. Pour into a bowl, add the suet, pour in the milk and use a knife to knead into a sticky dough. If necessary, add a little more milk.
Turn the dough out onto a floured surface and roll out into a square about 25 x 25 cm. Spread the jam all over, stopping about 2 cm from the end to leave a free edge.
Roll up the dough from the opposite side, then press the jam-free edge into the dough where it meets, pinching the ends together as well. Dust the roly-poly with the remaining sugar and carefully lift the rolled dough onto the greased paper, joint side down, then loosely wrap the foil paper around it (you don’t want to wrap it too tightly as you’ll need some ). room to expand).
Seal by pinching the packet at the edges and then lifting directly onto the rack above the can. Cook for an hour.
While the roly-poly is baking, you can make your pudding. Place the milk, cream and vanilla bean in a saucepan over low heat and stir gently until the mixture begins to simmer. Remove from heat and let steep, ideally about 45 minutes. In a separate bowl, beat the yolks and sugar with a wooden spoon (using the spoon instead of the whisk creates less air and a denser custard), then pour in the warm vanilla liquid.
Pour this back into the pan and heat over low heat, stirring constantly so you don’t scramble your eggs. The pudding is ready when the liquid thickens and coats the back of the wooden spoon. Then strain through a sieve into a clean bowl or serving pitcher.
Once the pudding is ready, let it sit for five minutes before unwrapping it. Cut into thick slices and serve with the warm cream.

Gary Townsend is Executive Chef at One Devonshire Gardens by Hotel du Vin, Glasgow. Visit www.hotelduvin.com or call 0141 378 0385 to book.
Twitter @Chefgtownsend
Instagram @chef.g.townsend