Ingredients for Baked Jam Rolls
- 200g self-raising flour
- 100g shredded suet
- 5-6 tablespoons cold water
- 100g jam
- Butter or oil (for greasing)
- Custard (for serving)
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How to Make Baked Jam Rolls
- Preheat your oven to 200°C (400°F) or Gas Mark 6.
- Grease a large ovenproof baking dish with butter or oil.
- In a large bowl, combine 200g self-raising flour and 100g shredded suet. Gradually add 5-6 tablespoons of cold water, mixing until a firm, smooth dough forms.
- On a lightly floured surface, roll out the pastry to a 6mm (1/4-inch) thickness. Aim for a rectangle approximately 20-25cm (8-10 inches) long.
- Spread a generous layer of your favorite jam (approximately 100g) over the pastry, leaving a 1.25-2.5cm (1/2-1 inch) border on all sides.
- Lightly moisten the edges of the pastry with water.
- Carefully roll up the pastry from the long side, starting at one end, creating a tight cylinder.
- Pinch the seam tightly to seal, and crimp the ends to prevent any jam leakage during baking.
- Place the jam roll into the prepared baking dish and bake for 30-35 minutes, or until it is beautifully golden brown.
- Remove from the oven and let it rest for 5-10 minutes before serving.
- Serve warm or cold, sliced into generous portions. Enjoy with a dollop of custard for the ultimate indulgence!
- Alternative method: For Jam Roly Poly, wrap the rolled dough in a floured pudding cloth and steam for 2.5-3 hours.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
48g
Fat
59g
Carbs
16g
