Child­hood com­fort puds… de­li­cious

School din­ner favourites

Prima (UK) - - Contents -

Jam roly poly

Show off your favourite jam with this de­li­cious steamed ver­sion

SERVES 6 PREP 15min

COOK about 1hr 5min

• But­ter, to grease

• 250g (9oz) self-rais­ing flour, plus ex­tra to dust

• 125g (4oz) vege­tar­ian suet

• 25g (1oz) caster su­gar, plus ex­tra to sprin­kle (op­tional)

• 175ml (6fl oz) milk

• 6tbsp good-qual­ity jam

1 Pre­heat oven to 180°C (160°C fan) mark 4. Put a large sheet of bak­ing parch­ment (or two over­lap­ping) on top of a sheet of foil the same size. Fold a cen­tral length­ways pleat, 2.5cm (1in) wide, through both lay­ers, then grease parch­ment with but­ter.

2 In a large bowl, mix flour, suet and su­gar. Stir in milk with a cutlery knife to make a soft, but not sticky dough.

3 Lightly flour a sur­face and roll out dough to a rec­tan­gle about 23 x 30.5cm (9 x 12in). Spread over the jam, leav­ing a 1cm (½in) bor­der all the way around. Roll up from a short edge, with­out squeez­ing out the jam.

4 Put the roll seam-side up on to pre­pared sheets. Lift up both long sides of parch­ment/foil layer; scrunch to­gether edges to seal, en­sur­ing par­cel is air­tight but with room for roll to ex­pand. Twist ends like a cracker. Place on a rack in a large bak­ing tray; add boil­ing wa­ter (so level is be­low roll). Bake for 1hr 5min.

5 Care­fully un­wrap the roll and trans­fer to a board or serv­ing plate. Sprin­kle over su­gar, if you like. Serve in slices with cus­tard. PER SERV­ING: CALS 404; FAT 19g; SAT FAT 10g; CARBS 51g

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