Baking Made Easy by Pascale Lorraine

Author:Pascale, Lorraine
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2011-07-28T16:00:00+00:00

260g (9oz) self-raising flour, plus extra for dusting

130g (4½oz) ready grated suet

Pinch of salt

2 tbsp caster sugar, plus extra for sprinkling

Finely grated zest of ½ lemon

1 egg

About 4–6 tbsp water

Filling

100g (3½oz) good-quality strawberry or raspberry jam (if thick, heat it first to make more spreadable)

1 tbsp Kirsch (optional)

Fill a roasting tin with water and place on the oven floor. This will create a steamy atmosphere in which to cook the jam roly poly. Preheat the oven to 180°C (360°F), Gas Mark 4.

In a bowl, mix the jam and the Kirsch, if using, and set aside.

Put the flour, suet, salt, caster sugar and lemon zest in a bowl. Stir in the egg and enough water to make a soft, smooth, pliable dough that is not too sticky. Remove the dough from the bowl and knead on a lightly floured work surface for a couple of minutes to make it uniform, then roll out to a rectangle about 20 x 40cm (8 x 16in). You can put the pastry on a piece of baking paper to help roll it up, if you like. Spread the rectangle with jam, leaving a 2cm (¾in) border around all edges.

With the shortest edge facing you, brush the opposite edge with a little water. Roll the pastry up and press the join firmly to seal. Pinch the ends to seal in the jam. Put the roll in a baking tin lined with baking paper, making sure the sealed edge is underneath. Sprinkle with caster sugar, then cover loosely with foil and bake in the oven for 25 minutes. Remove the foil and cook for a further 10–15 minutes, or until the pastry is firm and smells cooked.

Serve with shop-bought custard (the cheap yellow kind), for there is no other way. Jam roly poly doesn’t do crème anglaise!

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.