Jam roly-poly
A soft suet pastry roll filled with raspberry jam and baked in a steamy parcel.
Active time15 min
Cooking1 h
Total1 h 30 minResting : 5 min
Add to my week
Loading your week…
Ingredients
- 50 g cold salted butter
- 150 ml whole milk
- 50 g shredded culinary beef suet
- 100 g raspberry jam
- 250 g self-raising wheat flour
- 1 vanilla pod
Preparation
Bring the water for the baking tin to the boil. Split the vanilla pod and scrape out its seeds. Preheat the oven to 180 °C. Put a deep tin of boiling water on the bottom shelf. Pulse the butter, flour and scraped vanilla seeds in a food processor until evenly mixed. Transfer to a bowl and stir in the suet and milk to make a soft dough.
50 g cold salted butter150 ml whole milk50 g shredded culinary beef suet250 g self-raising wheat flour1 vanilla pod- oven
- baking dish
- food processor
- knife
- mixing bowl
- spoon
- small saucepan
Roll out the dough between baking paper sheets. Spread with jam, leaving one edge clear, and roll from the opposite edge. Pinch the seam and ends shut. Put on non-stick baking paper and loosely wrap in foil, leaving room to expand. Bake on the rack above the water tin for 60 min. Rest for 5 min, open carefully because of the steam and slice.
100 g raspberry jam- rolling pin
- baking paper
- kitchen foil
- oven
- wire rack
- knife
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.