Roll up, roll up... to try these sweet afternoon treats.
The ingredient of Jam roly poly
- 225g self-raising flour
- 1 teaspoon baking powder
- 1 lemon, rind grated
- 150g suet*
- 125ml (1/2 cup) milk
- 175g raspberry jam
- Warm custard, to serve
The instruction how to make Jam roly poly
- Sift the flour and baking powder into a bowl. Add the lemon zest, suet and enough milk to form a soft but not sticky dough. Stir to combine, then form into a ball, wrap in plastic wrap and refrigerate for 30 minutes to chill. Once chilled, roll out on a lightly floured board to a 20 x 30cm rectangle. Spread with the jam, leaving a 2cm border.
- Roll up from the long side to form a long roll, then cut into 2 equal pieces. Wrap each piece in baking paper, then foil, and seal the ends. Place in a steamer (we used a fish kettle, if using a fish kettle, leave the roll in one long piece) and steam for 2 hours, making sure to top up the water level as needed.
- Remove from steamer and set aside to cool slightly before removing the foil and baking paper. Cut into thick slices and serve warm with custard.
Nutritions of Jam roly polycalories: 336.751 calories
calories: 19 grams fat
calories: 11 grams saturated fat
calories: 36 grams carbohydrates
calories: 16 grams sugar
calories: 4 grams protein
calories: 13 milligrams cholesterol
calories: 413.22 milligrams sodium