The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chocolate and raspberry jam roly-poly


You'll need

225 gm (1½ cups) self-raising flour 2 tbsp Dutch-process cocoa ½ tsp baking powder 100 gm caster sugar 150 gm beef suet, coarsely grated (see note) 125 ml (½ cup) milk 175 gm raspberry jam, plus extra to serve To serve: vanilla ice-cream   Chocolate cream 200 ml pouring cream 150 gm dark chocolate (70% cocoa solids), finely chopped

Method

  • 01
  • Sift flour, cocoa and baking powder into a bowl, then stir in caster sugar. Add suet and milk and stir to form a soft dough. Form into a disc, wrap in plastic wrap and refrigerate until firm (30 minutes). Roll out on a lightly floured surface to a 20cm x 30cm rectangle and spread with jam, leaving a 2cm border. Roll up into a short cylinder, wrap loosely in baking paper, then two layers of foil, and tie the ends with kitchen string. Place in a large steamer placed over a saucepan of simmering water and steam for 2 hours, topping saucepan up with extra water if necessary.
  • 02
  • Meanwhile, for chocolate cream, stir cream and chocolate occasionally in a saucepan over low heat until melted and smooth (3-4 minutes). Keep warm.
  • 03
  • Remove roly-poly from steamer, cool slightly then unwrap and thickly slice. Serve warm with chocolate cream, vanilla ice-cream and extra raspberry jam.
Note Suet is available from butchers; you may need to order it.

This recipe is from the August 2012 issue of Australian Gourmet Traveller.

This roly-poly is another example of how good a steamed pudding can be. This version contains suet, which gives the pudding the lovely lightness that only suet can provide, but feel free to substitute butter.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×