Sweet, warming and delicious, this is what custard is made for.
- 225 g self-raising flour
- 115 g suet
- 60 g caster sugar
- 1 medium egg, lightly beaten
- 2 tbsp cold water, approx.
- 185 g blackcurrant jam, (roughly)
- Preheat the oven to 190C gas 5.
- Place the flour, 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 the pastry out until it measures about 30 x 40cm roughly.
- Spread over the jam nice and thickly; there is nothing worse than underfilled roly poly.
- 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 the pastry loosely. It will expand when baking, then twist the ends and repeat with the second roll.
- Scrunch up a large piece of foil, place it in the bottom of a baking tray, place the rolls on top, making sure they do not touch the tray.
- Place in the oven and cook for 35-40 minutes; turn the rolls after 20 minutes. This ensures even cook and colour at the end.
- To test, gently squeeze, and they should be full and firm. If not, then leave for a few more minutes.
- Once cooked, carefully remove from the oven, and leave the rolls to set.
- Open the foil, slice. Then serve with hot custard (Bird's) sweetened with a little Golden Syrup rather than sugar.
- If you have any leftover, wrap in cling film and chill.
- When needed, slice cold and warm gently in a microwave on medium power; take care, though, as the jam will burn.
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