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Jam roly poly
Jam roly poly
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Indulge in these delectable desserts.
Ingredients:
  • 225g self-raising flour
  • 4.00 gm baking powder
  • 1 lemon, rind grated
  • 150g suet*
  • 125ml (1/2 cup) milk
  • 175g raspberry jam
  • Warm custard, to serve
Instructions:
  • Combine sifted flour and baking powder in a bowl, then mix in lemon zest, suet, and just enough milk to create a soft, non-sticky dough. Shape the dough into a ball, wrap it in plastic wrap and refrigerate for 30 minutes. Roll out the chilled dough on a lightly floured surface into a 20 x 30cm rectangle. Spread jam evenly, leaving a 2cm border around the edges.
  • Roll the dough tightly along the long side to create a long roll, then slice it evenly into 2 pieces. Individually wrap each piece in baking paper and foil, sealing the ends securely. Steam the rolls in a steamer (such as a fish kettle) for 2 hours, ensuring to replenish the water level as necessary.
  • Remove the dish from the steamer and allow it to cool slightly, then uncover by removing the foil and baking paper. Cut into thick slices and serve warm with custard.

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