Click image for larger version

Serves: 8
Prep time: 20 minutes

I did question whether I wanted to make this already humble, but stand out dish a bit swankier, but decided that a little bit of frangipan with raspberries could only be a good thing. If you want to be a purist then leave it out but in my opinion it adds a whole different dimension to such a familiar pud, brings it into the twenty-first century and makes it doubley yum.

175g fresh raspberries
1 tablespoon icing sugar
2 tablespoons raspberry jam
120g ground almonds
100g unsalted butter, at room temperature
1 free-range egg
1 tablespoon amaretto liqueur, (optional)
50g icing sugar
butter and flour for lining
1 x portion of sweet suet pastry made with orange zest

To make the raspberry filling, warm the raspberries and icing sugar together in a saucepan until the fruits begin to soften. Increase the heat, so the juices boil and become jammy. Pour the mixture into a bowl, then stir in the raspberry jam. Leave to cool.

To make the almond paste, mix together the ground almonds, butter, egg, amaretto and icing sugar to form a smooth paste.

Butter and lightly flour a large sheet of greaseproof paper (about 40 x 30cm) and sit it on a bigger sheet of foil. Put a steamer on to simmer.

On a lightly floured surface, roll the dough into a rectangle about 22cm x 25cm. Firstly spread with a thin layer of the almond paste so that it covers the whole sheet of pastry, next spread the cooled raspberry mixture on top of the almond paste, leaving a 2cm border around the edge.

Moisten the border with cold water or milk before rolling into a cylinder. Tuck the ends under to avoid the jam pouring out With the long join underneath, lay the roly-poly in the centre of the parchment paper. Fold over the long paper and foil edges to seal, leaving enough space above the pudding to allow it to rise. Squeeze the paper ends together tightly to seal them.

Lay the parcel in the steamer over the simmering water, cover and steam for 1¼-1½ hours, until firm to the touch. Rest for a minute or two before unwrapping, slicing and serving. The only way to eat a roly poly is with custard.