You can bake in the oven rolled up in parchment & foil.

In reply to Camilla.

I bake mine in the oven, much nicer and easier, if putting in your halogen remember to put it on a tray, I once put scones on the bars!!!! what a mess xx

Awesome, so lovely to keep family food memories alive. I have many recipes like that too:-)

Hi Clare, if you have a slow cooker then have a Google as there are various recipes and methods for steaming a jam roly poly but the method would also work for this Roly Poly.

What a lovely food memory, thanks for sharing:-)

Aaw, that’s some back story. hope you like the recipe:-)

I’ve never tried Simon but if you do try this you’d need to flour the cloth really well. There’s a video on You Tube about making a Roly Poly the Victorian way but they actually put the cloth sleeve in the boiling water and then fried the slices which looked rather unappetising.

Thank you Carol. Rhubarb sounds a yummy idea!

This is a really lovely unusual dish although an old WII favourite was made with just bacon and served with onion white sauce and cabbage on the side. Rhubarb turns it into an autumn filling pudding with custard of course.

I’m afraid these tins don’t seem to be made anymore. You can Google for alternative ways to make a roly poly using the old “shirt sleeve” method.

Awesome, glad it brought back a foodie memory:-)

LOL, well I would enjoy being in the dog house in that case:-) Enjoy:-)

Hi Sue, I’m afraid you can’t buy the pudding mold I featured anymore sadly (or anything similar). However you could do it the old fashioned way with the method from my Birds Eye Book. It says “Dip a pudding cloth into boiling water, sprinkle it with flour and wrap it round the roll, tying the ends with string.” Then you’d put in your steamer.

Where can I get this sleeve can only find long thin ones which I dont want

What a precious memory, thank you so much for sharing Nichola:-) Yes it really is proper comfort food and great for the weather we have in store!

Thank you Kim:-)

What a fun dish! It is so great to discover a new way to use bacon. I am amazed how such simple ingredients are able to flavor a meal.

Hi Cazzie sounds just like the original Cornish Pasty that had jam at one end for the farm workers. I found this on Wikipedia which might explain the confusion “While often savoury, the clanger was also said to have been prepared with a sweet filling, such as jam or fruit, in one end; this variant is referred to in a Bedfordshire Magazine of the 1960s as an “‘alf an’ ‘alf” (half and half), with “clanger” reserved for a savoury version”. Clangers also came from other counties so I’ve also learned something new today:-)

Ooh Barry, that sounds like a fabulous combination, thanks for sharing:-)

That sounds like a great idea Micheal! I here we may be due some snow:-)

This sound naughty but nice!

Thanks Alicia:-)

Sadly the firm that made them doesn’t exist any more so they are rarer than hens teeth!

Hi Kay, I’ve never used a Halogen oven but the pudding has to be steamed to cook so I don’t think Halogen would work. Camilla x

Oh fabulous, so glad you enjoyed it:-)

I made this recipe yesterday. Delicious & hubby asked for more. How dare he!!!

Really pleased to hear that:-)

Too true;-)