Jam Roly-Poly

• 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

Ingredients for 4 servings (570 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat the oven to 200°C (400°F or Gas Mark 6).

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2. 2

   Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft but not sticky dough.

3. 3

   Turn on to a floured board and roll out to a rectangle about 20×30 cm (8×12 inches).

4. 4

   Brush the pastry with the warmed jam, leaving a 1 cm (½ inch) border all around.

5. 5

   Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well.

6. 6

   Place on a greased baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar.

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7. 7

   Bake in the oven for 35–40 minutes until golden brown.

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8. 8

   Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.

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