Jam Roly-Poly

A baked suet pastry rolled around raspberry jam, a nursery favourite served with custard.

TIME BREAKDOWN
Prep: 20 min
Cook: 40 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 250g self-raising flour, plus extra for dusting
  • 125g shredded suet
  • Pinch of salt
  • About 150ml cold water
  • 5 tbsp raspberry jam
  • 1 tbsp milk, to glaze

Method

  1. Heat the oven to 200°C (180°C fan)/gas 6 and line a baking tray with baking paper.

  2. Mix the flour, suet and salt, then add enough water to make a soft dough.

  3. Roll out on a floured surface to a rectangle about 25 by 30cm. Spread the jam over, leaving a 2cm border.

  4. Brush the edges with water and roll up from a short end like a Swiss roll. Pinch the ends to seal.

  5. Place on the tray seam side down, brush with milk and bake for 35 to 40 minutes until golden. Slice and serve with custard.