My father's favourite pudding, except he adores Golden syrup in his, the only way to serve this is with a bucketful of custard.
- 8oz Sweet suet pastry
- 200g Currents
- 4 tbspns Golden syrup
- A little chopped peel
- 1 pint of full cream milk
- 15g Bird's custard powder
- 5 tbspns Maple syrup
- Touch of double cream
- Have ready a 24cm steamer filled with boiling water. This is very important, as soon as the pastry is ready it must be cooked or you will end up with a heavy leaded end product.
- Roll the pastry out until it measures about 30 x 40cm.
- Spread over the currants, golden syrup and peel thickly, there is nothing worse than under filled suet roly poly.
- Roll up nice and lightly then cut in half, so you end up with 2 manageable rolls.
- Tear off 2 pieces of foil roughly the size of the original pastry. Butter well then roll up the very loosely. Twist off the ends and repeat with the second roll.
- Place in the steamer and steam until the rolls are tight and firm, about 40 minutes.
- To test just gently squeeze and they should be firm. If not then just leave for a few more minutes.
- Meanwhile make the custard, slake a little of the custard powder in a bowl. Bring the rest of the milk to the boil, carefully pour onto the powder and milk whisking all the time.
- Return to the pan and stir to the boil then remove from the heat. Stir in the maple syrup and cream and keep warm.
- Leave the rolls to set when cooked for a couple of minutes.
- Open the foil and slice into 3, pour over the custard and serve.
- If you have any left over, wrap in cling film and chill. When needed slice cold and warm in the microwave, take care though, as the jam will burn.