Jam Roly-Poly
Ingredients
- 8 oz (225g) Flour
- 2 oz (56g) Suet
- 1 tsp Baking powder
- 0.5 tsp Salt
- Cold water to mix
- Apricot jam
Method
- Preheat oven to 400F (205C)
- Grate the suet
- Add suet to flour
- Mix with cold water to a stiff dough
- Roll out the suet crust pastry
- Spread the astry with jam to within an inch (2.5cm) of edge
- Moisten the edge of pastry with cold water
- Roll up as tightly as possible
- Wrap in tin foil
- Bake for 3/4 to 1 hour
- Slice and serve with more jam.