Jam Roly-Poly

4.5/5 rating (2 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 40 mins approx.
  • Difficulty: Easy
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Jam Roly-Poly
Sweet, warming and delicious, this is what custard is made for.

Ingredients

  • 225g self-raising flour
  • 115g suet
  • 60g castor sugar
  • 1 medium egg, lightly beaten
  • 2 tbsp cold water, approx.
  • 185g blackcurrant jam (roughly)

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Method

  • Pre-heat the oven to 190C gas 5.
  • Place the flour, suet, sugar, egg in a mixing bowl and mix well.
  • Add a touch of cold water and mix to a soft, but not sticky dough.
  • Roll the pastry out until it measures about 30 x 40cm roughly.
  • Spread over the jam nice and thickly, there is nothing worse than under filled finished roll.
  • Roll up nice and lightly, not too tight, then cut in half, so you end up with 2 manageable rolls.
  • Tear off 2 pieces of foil roughly the size of the original pastry.
  • Butter really well, then carefully place the pastry rolls on top.
  • Roll around the pastry loosely (it will expand when baking) then twist up the ends, and repeat with the second roll.
  • Scrunch up a large piece of foil and place in a baking tray, then place the rolls on top, making sure they do not touch the tray.
  • Place in the oven and cook for 35-40 minutes, turning the rolls after 20 minutes. This ensures and even cook and colour at the end.
  • To test just gently squeeze and they should be full and firm. If not then just leave for a few more minutes.
  • Once cooked, carefully remove from the oven, and leave the rolls to set.
  • Open the foil and slice then serve with hot custard (Bird’s) sweetened with a little Golden Syrup rather than sugar
  • If you have any left over, wrap in cling film and chill.
  • When needed slice cold and warm gently in a microwave on medium power, take care though, as the jam will burn.

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