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.

