Baked Jam Roly Poly
Over a year ago
19,860 views
Ingredients
- 175g self raising flour. plus extra for rolling
- 75g shredded suet
- 1 tbsp caster sugar
- 250g jam
Accompaniment
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Description
This was always a great hit in prison! My lot love it at home too - I think I first had the steamed version of this when I was little, cooked by my mum!
Method
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1
1. Sieve the flour into a mixing bowl, tip in the suet and sugar then mix to a sticky but workable dough with 160-175ml cold water. Add a little more flour or water as necessary in order to achieve a rollable dough that doesn't stick to your rolling pin. Preheat the oven to 220oC Fan 200oC gas 7.
2. Roll out the dough on a floured surface into a rectangle about 30 x 20 cm. Spread over the jam then wet one long edge and roll into a thick sausage towards this edge. Press firmly to seal. Lift onto a non stick baking sheet with the seam underneath. Bake in the oven for 35 minutes or until golden. Serve in thick slices.
Chef's Tips
This simply has to be served with lashings of custard! Definitely a way to most mens' hearts! It is also yummy with desiccated coconut sprinkled on top before placing in the oven. You can vary the jam you use, it's all a matter of taste.
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thank you very much for the tips, going to give it a try at the weekend :o)
I would make it the morning you want it, cover and keep in fridge until you're ready to cook. Not worth spoiling!
OK - can you make it the day before or am I better off doing it the morning and then cook it in the evening? Trying to get ahead and not have too much to do so that I can sit and enjoy my meal!!!thanks
Hi Freebie!
I personally wouldn't - the suet pastry will become chewy and not very pleasant; you would be better to make it but cook it when you are ready for it!
Jail Bird!
can you make this in advance, cook it and then warm it when you need it???thanks
Hi! I must confess I'm not a great custard fan I'm cream and icecream! However, my man makes the custard just to ensure he gets some! Always bring the milk to the boil before pouring onto the custard powder, sugar and a little cold milk to loosen. Then bring back to the boil. Thin down with a little more milk (or cream!) if too thick. But my lot like it thick! Altenatively, you can cheat with carton or tinned which I must admit I like! There, war and peace over :-)
Do you have any killer custard tips?