Jam roly poly

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How to make Jam roly poly

  • Yield : 8
  • Prep Time : 1:00
  • Cook Time : 2:00
  • Total Time : 3:00

Ingredients

  • 225g self-raising flour
  • 1 teaspoon baking powder
  • 1 lemon, rind grated
  • 150g suet*
  • 125ml (1/2 cup) milk
  • 175g raspberry jam
  • Warm custard, to serve

Method

  • Step 1 Sift the flour and baking powder into a bowl. Add the lemon zest, suet and enough milk to form a soft but not sticky dough. Stir to combine, then form into a ball, wrap in plastic wrap and refrigerate for 30 minutes to chill. Once chilled, roll out on a lightly floured board to a 20 x 30cm rectangle. Spread with the jam, leaving a 2cm border.
  • Step 2 Roll up from the long side to form a long roll, then cut into 2 equal pieces. Wrap each piece in baking paper, then foil, and seal the ends. Place in a steamer (we used a fish kettle, if using a fish kettle, leave the roll in one long piece) and steam for 2 hours, making sure to top up the water level as needed.
  • Step 3 Remove from steamer and set aside to cool slightly before removing the foil and baking paper. Cut into thick slices and serve warm with custard.

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