00:06well hello there folks and a very warm welcome back to what's for tea it's lovely to see you
00:12and i hope that i find you very well and welcome over for this week's archive recipe this one is
00:18from seven years ago and it's a classic pudding it's jam roly-poly super claggy sticks to the
00:25roof of your mouth but just perfect as we're going through autumn and winter lovely with custard or
00:31ice cream so i'm just going to show you how i'm making this but as usual everything will be on
00:36screen as i use it and also down below in the description box so i'll hand you over to me
00:42from about seven years ago and i'll catch up with you just at the end first thing you want to
00:48do is
00:48grab yourself a mixing bowl and to that you want to pop in your flour
00:56and your sugar
01:03followed by your suet
01:09and then your milk
01:13and that's it all you're going to do now is mix all this around with a knife
01:19you just cut into your mixture and keep mixing until you get this lovely stiff sticky dough
01:26and then you can go ahead and flour your work surface again this is just you know the self-raising
01:32flour
01:35pop your dough on top just give it a wee pat down you're looking to get this into a rectangle
01:42shape
01:44and you want it about eight inches by eleven inches
01:51super easy just make sure your rolling pin is well floured and your work surface and you shouldn't have a
02:00problem with sticking
02:03or at least i didn't anyway you know this is the first time i've actually made this
02:08from scratch i mean i've had it tons of times but this is the first time i've actually
02:12had a go at making it myself and i found it a doddle
02:17so that's me just about there eight inches across and 11 inches long ways
02:25once you're happy with your shape you can go ahead and pop on your jam
02:30just make sure you leave a wee edge around the sides so that doesn't all come
02:34scushing out you know when you roll it up although mine's done that anyway but we won't talk about that
02:47so roll it up quite tightly to begin with just to get it started and then you can go a
02:53bit looser
02:53with it the further up you go and if you get any excess jam like i did just wipe it
03:01off
03:05and just make sure you've rolled it on top of your seam and your seam is underneath
03:10you're going to cook it seam side down so the whole thing doesn't spring open
03:16this was ideal i was super chuffed with this
03:25now what you're going to do is you're going to grab yourself a sheet of aluminium foil and on top
03:31of
03:31that you're going to pop on a sheet of baking paper around about the same size and you're just going
03:37to
03:37grease the baking paper with some butter this was the trickiest part of the recipe trying to get this
03:44paper to stay still so now you want to get your log on top of your baking paper just like
03:51that
03:53and now you want to pull your paper up around about your log creating a kind of loose parcel because
04:00bearing in mind this is going to expand in the oven as it steams so you want to leave some
04:06room in there
04:07so that it's got some breathing space just twist around your ends
04:15and that'll be fine lovely
04:21like i said you're going to be steaming this like a pudding
04:24so you want to get yourself an oven dish just like this one you want to either the same size
04:30or bigger than your pudding half fill that the boiling water from your kettle and on top of that
04:38you just want to pop a wire tray
04:42and then pop your pudding on top of that you just want to put the whole thing into the middle
04:49of your
04:49oven for between 35 and 40 sometimes even 45 minutes on gas mark 5 or 200 c or 375 fahrenheit
05:02and this is what you'll have hopefully at the end and this smelled unbelievably good
05:10smelled just like walking into a bakery so it did like i said the first time i've made this but
05:16i have
05:16you know obviously had it loads of times before and this is exactly what i was hoping for
05:23perfectly cooked lovely and moist ever so stodgy it's quite a claggy dessert and it is quite heavy
05:30so you won't want too much of this
05:34it's lovely served with some custard or cream or you know we tend to have ice cream if it's a
05:42warm dessert
05:43so that's what we had with this but just a wee ball of ice cream on the side or if
05:49you're choosing to
05:50have it cold you know it would be lovely with some nice warm custard as well so yeah that was
05:56it like
05:57i said really easy i know some people struggle you know with sticking and things but like i said first
06:02time i've made this you know and if i can do it anybody can do it it really was really
06:07easy so do it let
06:09me know what you thought of that one like i said super traditional dessert or pudding well worth giving
06:15a go if you've never tried it but it is super claggy and it is really better for the sort
06:20of autumn
06:20winter months but it's really really nice especially with ice cream so thank you so much for watching and
06:27a special thank you as usual to the supporters of the channel over on my patreon page and to the
06:33channel
06:33members here on youtube to anyone who's left me a lovely message thumbs up liked hyped or shared
06:39the video if you've bought me a coffee using the buy me a coffee link or left me a super
06:44thanks
06:45donation and i will catch up with you during the week back here on what's for tea so take care
06:50and
06:50bye for now bye now
