Sweet, warming and delicious, this is what custard is made for.
- 225g self-raising flour
- 115g suet
- 60g castor sugar
- 1 medium egg, lightly beaten
- 2 tbsp cold water, approx.
- 185g blackcurrant jam (roughly)
- 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.