rating (37 votes)
40 mins approx.
Sweet, warming and delicious, this is what custard is made for.
225g self-raising flour
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.
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