Jam Roly-poly
This delightful old-fashioned roly-poly dessert is a comforting treat that's perfect for any occasion. A soft, sweet pastry wrapped around a juicy raspberry jam filling, this dessert is sure to warm your heart and satisfy your cravings. Enjoy a slice of this warm and comforting roly-poly with a dollop of creamy custard for the perfect finishing touch.
— Constant Cookbook
Ingredients
- 250g/8oz self-raising flour
- pinch salt
- 50g/2oz light brown sugar
- 125g/4oz shredded suetsuet
- 6-8 tbsp water
- 5 tbsp raspberry jam
- , for brushing milk
- 1 free-range egg
- , to glaze demerara sugar
- , to serve custard
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough.
- Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in.
- Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk.
- With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well.
- Place the pastry roll onto a greased baking sheet with the sealed edge underneath.
- Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar.
- Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through.
- Remove from the oven and sprinkle on a little more demerara sugar.
- To serve, place generous slices of the roly-poly into bowls and serve hot with custard.
Cook Time
1H
Prep Time
PT30M
Yield
6
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