A classic British dessert, this jam roly poly is tasty and cheap at just 20p a portion. Get that rolling pin ready!
- 225g(8oz) self-raising flour
- Pinch of salt
- 50g (2oz) light brown soft sugar
- 100g (4oz) shredded vegetable suet
- 6-8tbsp (90-120ml) water
- 5tbsp strawberry conserve warmed
- Little milk for brushing
- 2tsp (10ml) demerara sugar
- Custard, to serve
Preheat the oven to 200°C (400°F, gas mark 6). Sift the flour into a bowl with the salt and add the light brown sugar and suet, mix well. Stirring with a round bladed knife, add just enough water to create a soft, but not sticky, dough.
Lightly knead the dough, then roll out on a lightly floured surface to a rectangle measuring about 30 x 20cm (12 x 8in). Spoon the jam into the centre of the rectangle, leaving a 5cm (2in) border free.
Brush the border with milk, then fold over all the edges, brush these with more milk. Then starting from the short side, roll up the pastry loosely and seal the ends well.
Place on a baking tray lined with baking parchment. Brush all over with more milk, then sprinkle over the sugar. Bake for 35-40 mins or until the outside is golden brown and crisp. Leave to stand for 5 mins before slicing and serving with custard.
Top tip for making Jam roly-poly
Beth Hildreth, 57, Manchester says if your pastry or dough keeps sticking to the rolling pin, put the rolling pin in the freezer for a few minutes. When you start rolling again, the mixture shouldn't stick so much.