Over the forthcoming months I intend to feature each of our branches and tell you a little of the history of the premises and a “secret” about each of our managers.


This month I am starting with our Sidcup Office, which is in the care of Jason Uden.


Located at No.64, High Street Sidcup, W. Uden & Sons Ltd can lay claim to being the oldest established business in the area.


Originally trading as F.W. Wright, cabinet makers and undertakers, the premises were acquired by the Uden family over 70 years ago and we have been successfully serving the community of Sidcup ever since.


We occupy what was once an early Victorian house and is the only original premises in the High Street that has not been converted or extended. The York stone paving that can be seen to the front of the building was laid when Queen Victoria was still on the throne!


The upper floors of the original house have been continually occupied by different members of the Uden family for half a century, and are currently home to Jason Uden, together with his wife and their young son.


The buildings to the rear and accessed via Nelson Road have undergone numerous alterations and additions, the last major building work being undertaken in 2005 when a new garage and workshop was constructed in Nelson Place as part of the major development of this area by what was then Safeway Supermarket in partnership with Bexley Council. We now have modern first class facilities to store and display our fleet of luxury funeral vehicles.


Jason is assisted at our Sidcup Branch by Spencer Baxter and a small permanent staff of experienced drivers who maintain our cars in immaculate condition and assist bereaved families as required.


A little known fact is that Jason is an accomplished cook who prepares all the family meals. After some gentle persuasion he has agreed to share his traditional recipe for jam roly poly which has been a favourite pudding of all the Uden family for many generations.


Jason would be pleased to answer any of your food related questions. Just call him on 020 8300 2002




• softened butter, for greasing

• 200g/7oz self-raising flour, plus extra for dusting

• 100g/3½oz shredded suet

• 1 tbsp caster sugar

• good pinch salt

• 150ml/5fl oz semi-skimmed milk or water

• 6–7 tbsp raspberry or strawberry jam

Preparation method

1. Preheat the oven to 200C/400F/Gas 6. Butter a large sheet of greaseproof paper and set aside.

2. Stir the flour, suet, sugar and salt in a large bowl until well combined. Slowly stir in the milk or water to form a soft, spongy dough.

3. Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle.

4. Spread the jam onto the dough, leaving a 1.5cm/½in border. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the greaseproof paper, making a long pleat in the parchment to allow the pudding to expand as it cooks. Twist the ends of the parchment like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside.

5. Repeat the process with a large piece of aluminium foil.

6. Place the pudding onto a roasting rack set on a roasting tin. Pour boiling water into the roasting tin until the half full.

7. Bake in the oven for 30-35 minutes.

8. Remove the pudding from the oven, unwrap the aluminium foil, then snip the string and unwrap the paper.

9. The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious.

10. Put on a board or serving plate and cut into thick slices. Serve with lots of hot custard or cream.