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Jam Roly-Poly
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the United Kingdom
schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587337
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 250 g (1 cup or 8 oz) self-rising flour
- 1 pinch salt
- 125 g (½ cup or 4 oz) shredded suet
- 90–120 ml (6–8 tbsp) water
- 4 tbsp raspberry jam, warmed
- A little milk
- 1 egg, beaten
- 1 tsp caster sugar to glaze
Directions
- Preheat the oven to 200°C (400°F or Gas Mark 6).
- Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft but not sticky dough.
- Turn on to a floured board and roll out to a rectangle about 20×30 cm (8×12 inches).
- Brush the pastry with the warmed jam, leaving a 1 cm (½ inch) border all around.
- Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well.
- Place on a greased baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar.
- Bake in the oven for 35–40 minutes until golden brown.
- Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.