Blackcurrant & Apple Jam Roly Poly

Preparation time: 20 minutes

Cooking time: 45 minutes

Serves: 4

Ingredients

300g Self Raising flour

Pinch salt

155g suet (suitable for vegetarians if using vegetable suet)

75g caster sugar

2 medium egg, lightly beaten

2 tbsp cold water, approx

250g Black Mountains Preserves Blackcurrant & Apple Jam

Method

1. Heat the oven to 180.

2. Place the flour, salt, suet, sugar, egg in a mixing bowl and mix well. Add a touch of cold water and mix to a soft, but not sticky dough. Flour your surface and roll out to an oblong.

3. The raising agents in SR flour are already working so use straight away.

4. Roll the pastry out until it measures about 30 x 40cm roughly. Put on buttered baking parchment- will help to colour.

5. Spread your choice of jam nice and thickly and don’t forget to go right to the edge. We used our Blackcurrant & Apple Jam and for extra tang, added the zest of 1 x lemon. Roll up nice and lightly, not too tight. Leaving room for growth during cooking.

5. Wrap again loosely but this time in tin foil and place on a pre-heated tray

6. Bake at 180.c for about 40 minutes

7. To test, just gently squeeze and they should be full and firm. If still feels soft then just leave for a few more minutes.

8. Once cooked, carefully remove from the oven, and leave the rolls to set

9. Open the baking parchment/foil and slice into four. Serve with hot custard, cream or ice-cream

NB; Alternatively to baking the Jam Roly Poly it could also be steamed. Place in the steamer and steam until the rolls are tight and firm, about 40 minutes. To test, just gently squeeze and they should be full and firm. If not then just leave for a few more minutes.

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Very Jammy Heart Biscuits

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Apple & Ham Hock Scotch Eggs