Jam roly-poly

Serves: 6

Edit

Update

Cancel

Prep Time: 20

Cook Time: 40

• 250g/9oz self-raising flour, sieved
• zest of 1 lemon
• 125g/4oz shredded suet (vegetable or regular)
• 50g/2oz butter, cubed
• about 150ml/¼pt of cold milk, plus extra for glazing
• blackcurrant jam, to fill
• 1tbsp sugar (optional)
• custard, to serve

You will need

• 30.5cm/12in x 23cm/9in baking tin or sheet, lined with parchment paper

Method

1. Preheat oven to gas mark 4/180°C (160°C in a fan oven). In a bowl, combine flour, a pinch of salt, zest and suet. Rub butter in with fingers until breadcrumb consistency. Slowly add milk, mixing with a round-bladed knife as you go, until it forms a dough.
2. Turn out onto a lightly floured board then roll out to a rectangle to fit tin. Spread jam, leaving a 1cm/1⁄2in border. Dab edges with a little water, then roll up from shortest edge.
3. Transfer to tin, join-side down (use a fish slice to help). Brush with milk and sprinkle with sugar, if using, then bake for about 40 mins, until golden. Remove and slice, and serve with hot custard.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!