- Jam Roly Poly.jpg (22.05 KiB) Viewed 256 times
Ready in: 55 minutes
Serves: 6
No nutritional information available.
Ingredients
- 100g (4oz) self raising flour
- 100g (4oz) plain flour
- 150g (5oz) butter, chilled and diced
- 6 tbsp raspberry or strawberry jam
- 100g (4oz) caster sugar
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Line a large ovenproof dish with baking paper. Sift the flours into a large bowl. Add 125g (4½oz) of the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add 3 - 4 tbsp ice cold water and mix to a soft, smooth dough. Wrap in cling film and chill for 15 minutes.
2. Roll the pastry out between 2 sheets of baking paper to a large rectangle just under 5mm (¼in) thickness, trimming the edges neatly. Spread the jam over in a thin layer then gently roll up lengthways, pressing the ends to seal. Place in the dish, seam side down.
3. Place the sugar and remaining butter in a large heatproof jug and add 450ml (¾pt) of just boiled water. Stir until the sugar has dissolved. Pour the syrup over the pastry roll. Bake for 40 - 45 minutes until golden on the outside. Serve sliced, with cream, if liked.
¡SHARE TOPIC!