JAM ROLY-POLY

This is an old favourite from my childhood. My grandma made it using suet, I use butter instead. It's very similar to a scone dough or a rough pastry dough.

• 2 cups self raising flour OR plain/all purpose flour with two teaspoons of baking powder sifted in
• 4 tablespoons room temperature butter
• Pinch salt
• 2 tablespoons sugar
• Enough milk to make a firm dough

Add all the dry ingredients to a mixing bowl and using your finger tips, rub the butter into the flour. When it's combined, add the milk and mix in. When it's mixed, cover the dough with plastic wrap and place it in the fridge to firm up. About 30 minutes should do it.

Onto a lightly floured board or bench, roll out the dough into a rectangle. Cut off any bits that poke out too far so you have a neat shape. Cover the dough with raspberry jam (or any jam of your liking) and carefully roll the dough into a sausage shape. You might need the help of a pallet knife or egg lifter. Brush with egg wash and place into an oven proof baking dish. You can curl it around to fit the dish. You need a dish with sides because this will spread out if cooked on a flat tray.

Cook at 180C/350F for about 30 minutes or until golden and bubbly. Serve with warm custard.

What little tricks and add ons do you turn to when you hear "where's the meat?!!"?

 

This is recipe is from  down-to-earthblogspot.com