Ingredients for Jam Roly Poly
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How to Make Jam Roly Poly
- Preheat oven to 200°C (400°F/Gas Mark 6).
- In a large bowl, combine 225g self-raising flour, 100g shredded suet (or 100g frozen, grated butter), and a pinch of salt. Mix well.
- Make a well in the center of the dry ingredients.
- Gradually add 50-75ml cold water, mixing until a soft, pliable dough forms. Add more water if needed to achieve a smooth consistency.
- Lightly flour a clean surface and knead the dough for 1-2 minutes until smooth.
- Roll the dough into a 27cm x 23cm (11in x 9in) oblong rectangle.
- Spread 200g of your favorite jam evenly over the dough, leaving a 2.5cm (1-inch) border.
- Carefully roll up the dough tightly from the shorter side, starting at one end.
- Seal the seam by lightly wetting it with cold water.
- Wrap the roll loosely in a large piece of greased baking paper, then in foil. This helps prevent sticking and retains moisture.
- Place the wrapped roly-poly seam-down in a roasting tin.
- Bake for 40 minutes.
- Remove the foil and baking paper for the final 15 minutes of baking to allow the top to brown.
- Serve hot with custard or vanilla ice cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
49g
Fat
49g
Carbs
19g
