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1
To make the filling, warm the cranberries and icing sugar together in a saucepan until the fruits begin to soften.
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2
Increase the heat, so the juices boil and become jammy.
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3
Pour the mixture into a bowl, then stir in the cranberry sauce or jelly.
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4
Leave to cool.
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5
Butter and lightly flour a large sheet of greaseproof (about 40 x 30cm), and sit it on a bigger sheet of foil.
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6
Put a steamer on to simmer.
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7
For the dough, mix together the flour, suet, caster sugar and orange zest with a wooden spoon.
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8
Stir in some milk until the mixture reaches the consistency of a soft pastry.
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9
Gather together into a ball, but don't overwork or it will toughen.
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10
On a lightly floured surface, roll the dough into a rectangle about 22cm x 25cm.
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11
Spread with the cooled cranberry mix, leaving a 2cm border around the edge.
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12
Moisten the border with cold water or milk before rolling into a cylinder.
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13
Start by tucking over the border of one of the short ends, then lift as you roll (see step 1, click photo above) so the jam doesn't get squeezed out.
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14
With the long join underneath, lay the roly-poly in the centre of the parchment paper.
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15
Fold over the long paper and foil edges to seal, leaving enough space above the pudding to allow it to rise.
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16
Squeeze the paper ends together tightly to seal them.
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17
Lay the parcel in the steamer over the simmering water, cover and steam for 1 1/4-1 1/2 hrs, until firm to the touch.
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18
Rest for a min or two before unwrapping, slicing and serving.
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19
Vanilla custard is the perfect accompaniment and the roly-poly is best eaten as soon as it is made.
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20
Using a bamboo steamer:.
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21
Steam the Roly-poly in a large bamboo steamer over a pan of boiling water or use a large tiered steamer.
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22
Make sure the pan doesn't boil dry while the pudding is steaming - so keep checking the water level.
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23
If it is getting low, top up with more boiling water.
