Berry Roly-Poly - cooking recipe

Ingredients
    1 1/3 cups plain flour
    1 tablespoon baking powder
    115 g shredded suet (beef or vegetarian)
    2 teaspoons grated lemon zest
    1/4 cup caster sugar
    2 tablespoons raspberry jam, warmed slightly
    150 g fresh mixed berries or 150 g frozen mixed berries
    2 tablespoons milk
    1 tablespoon demerara sugar
    custard, to serve
Preparation
    Preheat the oven to 160\u00b0C.
    Sift the flour and baking powder into a bowl, then stir through the suet, lemon zest and caster sugar.
    Slowly add 150ml water, stirring until the mixture is combined.
    Roll out the dough on a lightly floured board to a 24cm x 36cm rectangle.
    Spread the jam over, leaving a 2cm border, then sprinkle with berries.
    Brush the edges with a little water.
    Roll up from the long edge into a log.
    Carefully transfer the roly-poly to a baking sheet lined with baking paper, seam-side down.
    Brush with milk, sprinkle with demerara sugar and bake for 30-40 minutes or until golden and cooked through.
    Slice and serve warm with custard.

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