Ingredients
- 67 g Softened butter (For greasing)
- 200 g Self-raising flour (Plus extra for dusting)
- 100 g Shredded suet
- 1 tbsp Caster sugar
- 36 tbsp Salt (Good pinch)
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150 ml
Semi-skimmed milk
Alternative: Water
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6 tbsp
Raspberry jam
Alternative: Strawberry jam
Instructions
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Preheat the oven to 200C/180C Fan/Gas 6. Butter a large sheet of baking paper and set aside.
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Stir the flour, suet, sugar and salt in a large bowl until fully combined. Slowly stir in the milk to form a soft, spongy dough.
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Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle.
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Spread the jam onto the dough, leaving a 1.5cm/½in border.
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Roll the dough up tightly from one of the short ends. Trim the ends and place seam-side down onto the buttered baking paper.
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Wrap the roly-poly loosely in the paper, pleating the paper underneath to allow for expansion. Tie each end with string to secure.
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Place onto a baking tray and bake for 1 hour, or until golden-brown.
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Remove from the oven and set aside for a few minutes. Unwrap and slice thickly to serve with custard.
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