Jam roly-poly

 

Ingredients 

225g (8oz) self-raising flour, sifted 

Pinch of salt 

50g (2oz) caster sugar

100g (4oz) shredded vegetable suet

150ml (10tsp) cold water 

200g (8oz) raspberry or plum jam, flashed in the microwave 

4tsp caster or soft brown sugar for sprinkling 

Good custard, to serve

 

Method 

Preheat the oven 200C/gas mark 6.

In a large mixing bowl add the sifted flour, salt, sugar and suet and mix together well.

Add enough water to create a soft, but not sticky dough. 

2. Lightly knead on a floured work surface till your dough comes together.

Roll out your dough using a little flour to a rectangle measuring 30x20cm (12x8in).

Spoon on the warm runny jam, leaving a border around the sides.

3. Brush the border with milk, then gently and lightly fold over to make a Swiss roll shape. Fold the ends under to prevent the jam from running out.

4. Place onto a baking tray which has been lined with baking parchment.

Brush all over with milk, then sprinkle on top the sugar.

Bake for 35 to 40 minutes or until golden brown and crisp.

Leave to stand five minutes for the jam to settle before slicing up and serving with a good dollop of custard.      

 

Baker Mike's Top Tips 

* Double up the recipe and freeze one for another day.

* Lemon curd or strawberry jam make great alternatives for fillings.

* Try adding a roasting tin with boiling water at the bottom of the oven when baking for a moist crumb.

* Plain flour with a teaspoon of baking powder works well instead of self-raising flour 

* The remaining box of suet makes great dumplings