| Status Approved |
| Name |  Jam Roly Poly |
| Category | Cakes & Pastries |
| Serves/Yields | Serves 4-6 |
| Source | Paula's Nan |
| Difficulty | Moderate |
| Prep. Time | 30 MInutes |
| Cook Time | 40 Minutes |
| Introduction |
| My Nan gave me this recipe when I was really little. I found it a couple of weeks ago hidden under the lining of a jewlery box my aunty gave me for Christmas when I was 7! I totally forgot it was there, and only found it because my daughter was playing with the box and the bottom fell out. I would recommend cooking the roly poly on grease proof (waxed) paper with holes poked in the paper, on a wire rack in a roasting tin so that the oil can drip through the holes rather than sit on the cake. This recipe is from war-time England when luxuries were scarce! |
| Ingredients |
| 2 Cups Self Raising Flour
Pinch Of Salt
1 1/4 Cups Shredded Suet
16 Tablespoons Water
4 Tablespoons Raspberry Jam, Warmed
A Little Milk
1 Egg Beaten
Granulated_Sugar - To Glaze |
| Directions |
| Step: 1 | Pre-heat oven to 200 C/400 F.
Sift flour and salt into a bowl. Add the suet and sufficient water to creat a soft dough. Turn onto a floured board and roll into a rectangle about 8x12 inches. Brush the pastry with the warmed Jam leaving a half inch border all round. |
| Step: 2 | Brush the border with milk. With the short side towards you, roll up the pastry loosely and seal the ends well. |
| Step: 3 | Place on grease proof paper with holes poked in, set on a wire rack in a roasting tin, or similar. Place with the sealed edge underneath. |
| Step: 4 | Brush with the beaten egg and sprinkle with the sugar. Bake at 200 C/400 F/Gas MArk 6 for 35-40 minutes or until golden brown. Serve warm with home-made English custard. |
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