NIGELLA'S JAM ROLY-POLY
NIGELLA'S JAM ROLY-POLY
NIGELLA'S JAM ROLY-POLY

Ingredients
  • 250g/8oz self-raising flour
  • pinch salt
  • 50g/2oz light brown sugar
  • 125g/4oz shredded suet (vegetarians may substitute vegetarian suet)
  • 6-8 tbsp water
  • 5 tbsp raspberry jam
  • warmed
  • milk
  • for brushing
  • 1 free-range egg
  • beaten
  • demerara sugar
  • to glaze
  • custard
  • to serve
Directions
  • Preheat the oven to 200C/400F/Gas 6.
  • Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft
  • but not sticky
  • dough.
  • Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in.
  • Brush one side of the pastry with the warmed raspberry jam
  • leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk.
  • With the short side of the pastry sheet towards you
  • roll up the pastry loosely and seal the ends well.
  • Place the pastry roll onto a greased baking sheet with the sealed edge underneath.
  • Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar.
  • Place into the oven to bake for 35-40 minutes
  • or until golden-brown and cooked through.
  • Remove from the oven and sprinkle on a little more demerara sugar.
  • To serve
  • place generous slices of the roly-poly into bowls and serve hot with custard.