SERVES 8-10 PREP AND COOK TIME 50 MINUTES
This recipe is traditionally made using suet, a hard animal fat. This is not as readily available as it was, so I’ve substituted frozen grated butter. The key to this recipe is keeping everything cold while you work.
1⅔ cups (250g) self-raising flour ¼ teaspoon salt 125g butter, frozen ½ cup (125ml) ice-cold water ½ cup (160g) raspberry jam (see Julie’s tip) 1 egg, beaten lightly 1 teaspoon icing sugar custard and raspberries, to serve
1 Preheat oven to 220°C (200°C fan-forced). 2 Combine the flour and salt in a medium bowl. Coarsely grate the butter into the flour mixture and stir through. Add the water, 1 tablespoon at a time, and mix together with a butter knife until the mixture forms a soft dough. Turn dough out onto a floured surface; knead dough quickly until the dough comes together. (If you have warm hands, soak them in
iced water and dry before handling the dough.) The secret is to keep the grated pieces of butter intact; this makes for a lovely light pastry. 3 Place the dough onto a piece of baking paper. Using a rolling pin, roll the dough out to a 20cm x 22cm rectangle. Spread the jam over the dough, leaving a 2cm border around the edges. Roll the dough up into a cylinder using the baking paper as an assistant. Pinch the ends of the roll closed. With the seam at the bottom, lift the baking paper onto an oven tray. Brush the roly-poly lightly with the egg. 4 Bake roly-poly for 35 minutes or until golden brown and cooked through. Dust with sifted icing sugar. Serve warm with custard and raspberries.
Suitable to freeze. Not suitable to microwave.