Zutaten für Berry Roly Poly
- 225g self-raising flour
- 2 tsp baking powder
- 100g shredded suet
- zest of 1 lemon
- 50g caster sugar
- 100g raspberry jam
- 150g mixed berries
- 2 tbsp milk
- 25g demerara sugar
- custard, to serve
- 150ml cold water
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Zubereitung von Berry Roly Poly
- Preheat your oven to 160°C (320°F).
- In a large bowl, sift together 225g self-raising flour and 2 tsp baking powder. Add 100g shredded suet, the zest of 1 lemon, and 50g caster sugar. Gently mix.
- Gradually add 150ml cold water, mixing until a soft dough forms. Do not overmix.
- Lightly flour a clean surface and roll out the dough into a 24cm x 36cm rectangle.
- Spread 100g of your favorite jam evenly over the dough, leaving a 2cm border. Sprinkle 150g of mixed berries (fresh or frozen) over the jam.
- Moisten the edges of the dough with a little water.
- Tightly roll up the dough from the long side into a log.
- Place the roly-poly seam-down onto a baking sheet lined with parchment paper.
- Brush the top with 2 tbsp milk and sprinkle generously with 25g demerara sugar.
- Bake for 30-40 minutes, or until golden brown and cooked through. The internal temperature should reach 70°C (160°F).
- Let cool slightly before slicing and serving warm with your favorite custard.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
55g
Fat
50g
Carbs
14g
