Jam & white chocolate roly-poly
- Preparation and cooking time
- More effort
- Serves 4 (with leftovers)
- butter , for greasing
- 300g self-raising flour
- 85g caster sugar
- 140g suet
- 150ml milk , plus a dash
- 8 tbsp raspberry jam
- 50g white chocolate , chopped, plus about 25g/1oz, melted
- 425g carton custard , to serve
- STEP 1
Heat oven to 180C/160C fan/gas 4. Butter a sheet of baking parchment. Mix the flour with the sugar, suet and a good pinch of salt, then bind with the milk to make a soft, but not sticky, dough. Add a dash more milk if it helps to bind the last few bits left in the bowl.
- STEP 2
Roll out the dough on a floured surface to a 20 x 30cm oblong. Spread with the jam and scatter with the chocolate, leaving a border all the way around.
- STEP 3
Roll up the dough from one short end so you have a sausage shape, then gently pinch the ends to seal in the jam. Carefully lift onto the prepared parchment.
- STEP 4
Fold the paper up over the ends of the roly-poly, then wrap up quite tightly. Secure with staples or bulldog clips all the way along the roll, as this will help you achieve the classic round shape.
- STEP 5
Bake for 50 mins until the roll feels firm and looks golden through the paper. Allow to stand for 5 mins before cutting, as this will stop the jam flowing out. Drizzle with the melted chocolate and serve with a jug of warmed custard.