An indulgent warming dessert perfect to ward off the winter blues.
- 225 g self-raising flour
- 115 g suet
- 55 g caster sugar
- 1 medium egg, lightly beaten
- 2 tbsp cold water, approx.
- 1 pinch salt
- 185 g seedless raspberry jam
- Place the flour, salt, suet, sugar, egg in a mixing bowl and mix well.
- Add a touch of cold water and mix to a soft but not sticky dough.
- Roll out and use straight away as the raising agents are working away.
- Have ready a 24cm steamer filled with boiling water.
- This is very important. As soon as the pastry is ready, it must be cooked, or you will end up with a heavy leaden jam roly-poly.
- Roll the pastry out until it measures about 30 x 40cm roughly.
- Spread over the jam nice and thickly. There is nothing worse than underfilled finished roll.
- Roll up nice and light, not too tight, then cut in half, so you end up with 2 manageable rolls.
- Tear off 2 pieces of foil roughly the size of the original pastry.
- Butter really well, then carefully place the pastry rolls on top.
- Roll around the pastry very loosely, then twist up the ends. Repeat with the second roll.
- Place in the steamer and steam until the rolls are tight and firm, about 40 minutes.
- To test. Gently squeeze, and they should be full and firm if they are not leave for a few more minutes to cook.
- Once cooked, carefully remove from the steamer, and leave the rolls to set.
- Open the foil and slice it into three. Serve with hot custard, sweetened with a little Golden Syrup rather than sugar
- If you have any left, wrap in cling film and chill.
- When needed, slice cold and warm in a microwave on medium power, take care though, as the jam will burn.
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