One of my kids favourites! Perfect on a cold day served with hot thick custard. This recipe takes me back to being a child and eating comfort foods when I was poorly. It certainly made me feel better!
- 250g plain flour
- 6 teaspoons baking powder
- 50g light brown sugar
- 1 egg
- 125g suet (veggie suet is fine for this as well as the normal beef suet)
- 120ml water (you may not need it all)
- 8 tablespoons of strawberry jam – warmed through so slightly runny
- a little sugar to sprinkle on top
- pinch of salt
- Preheat the oven to 200C /400F /Gas Mark 6
- Add the flour, suet, light brown sugar and salt to a bowl and add enough of the water to make a soft ‘puggy’ dough. Make sure the dough is not too sticky, if it becomes too sticky just add a little extra flour.
- Sprinkle some extra flour over your work surface/table and roll out your dough until you have a rectangle approx 30cm x 20cm.
- On the upside of your dough, spread the warmed jam all over leaving a border of about 1cm thick all the way around.
- Fold the unjammed (think I may have just made that word up!) border in on itself and brush with milk to help it seal when you roll it.
- Turn the dough so the shorter side of the rectangle is facing you and start to roll the dough into roll, don’t force it to be a tight roll otherwise it will crack and split. Seal the ends with more milk.
- Add the roly poly to a greased baking tray, seal side down and then brush with beaten egg. Once the egg is on then sprinkle with sugar on top.
- Bake in the centre of the oven for approx 30-45 minutes (keep an eye on it after about 25 minutes as it can catch and burn very quickly) until it is golden brown.
- Slice in thick slices and serve.
Traditionally, custard is served with Jam Roly Poly but ice cream, double cream, whipped cream and even yoghurt all go well too.