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20 December 2012,02:18 by

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Serves :

Preparation Time :
20 minutes

Preparation Method :

  • Mix the flour, salt and suet together in a bowl.
  • Using a round-bladed knife, stir in enough water to give a light, elastic dough. Knead very lightly until smooth.
  • Roll out to an about  10 x 10 inches.
  • Make a 5 cm or 2 inch pleat across a clean tea-towel or pudding cloth. Or pleat together sheets of greased greaseproof paper and strong foil.
  • Wrap the roll loosely, to allow for expansion, in the cloth or foil, pleating the open edges tightly together.
  • Tie the ends securely with string to form a cracker shape. Make a string handle across the top.
  • Lower the suet roll into a roasting tin or large pan of boiling water, cover and boil for around 2 hours depending on filling and size.
  • Lift the pudding out of the water using the string handle. Place on a wire rack standing over a plate and allow excess moisture to drain off.
  • Snip the string and gently roll the pudding out of the cloth or foil on to a warmed serving plate.
  • Roly-poly also can be baked, uncovered at 200°C (400°F) mark 6 for about 45 minutes.
  • Serve sliced with custard.


  • 150 grams self-raising flour
  • Pinch of salt
  • 60 grams shredded beef suet

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