Jam roly-poly

With a name like that it just has to be British!! Usually served with English homemade custard!

Jam roly-poly

Atora suet logo
Servings:	Serves 5
Calories per serving:	432
Ready in:	1 hour
Prep. time:	15 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review Too heavy for my tum. 4.3/5 This was fine when I was 12 but now it's just too stodgy for my liking - sorry Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 250 g (8 oz) self-raising flour
• 125 g (4 oz) shredded suet - eg: Atora
• 8 tablespoons water
• 4 tablespoons raspberry jam
• 1 egg, beaten
• Caster sugar for dusting
• Milk for brushing
• Pinch of table salt

Method

1. Preheat the oven to 200° C (400° F - gas 6 - Moderately hot)
2. In a sieve, sift the flour into a bowl with the pinch of table salt
3. Add the water and suet and knead to make a soft, dryish dough - not sticky
4. Tip the dough onto a floured surface and roll into a rectangle, about 20 cm x 30 cm (8" x 12")
5. Warm the jam for a few seconds in the microwave or over a bowl of hot water so it can be brushed easily
6. Brush the jam onto the pastry., leaving a 1 cm (1/2") gap all around the edges
7. Brush the border with milk
8. With the short side nearest you, loosely roll up, away from you
9. Lightly pinch the edges to seal
10. Sit the roly-poly (long sealed edge) on a greased baking sheet
11. Brush with the beaten egg and sprinkle with caster sugar
12. Bake in the oven for 35 to 40 minutes. It should be golden brown when done

Serving suggestions

Sprinkle with a little caster sugar and serve hot with homemade custard

Shelf life

I have found that packet suet has a limited shelf life once opened. I thought I was unable to make decent dumplings until I threw out what turned out to be rancid suet and made them with a fresh packet!

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