Cuisine: British & Irish
Food Type: Meat
No of Portions: 8
Change no of portions required to :
Ingredients & Prep
200 g self-raising flour plus extra for dusting
150 ml milk
100 g shredded beef suet
100 g strawberry jam
1 tbsp caster sugar
1/2 tsp salt
Pre-heat the oven to 180'C.
In a bowl mix the flour, suet, caster sugar, milk & salt to form a dough, tip out onto a floured work top knead a little, then roll out in a rectangle 22cm wide & about 1cm thick no longer the 35cm, place pastry on a clean tea towel using the rolling pin, spread the jam over the whole surface leaving a 1cm gap around the edge.
Roll it into a Swiss roll by picking up the tea towel at the short side & rolling the pastry over to the end.
Cut a sheet of greaseproof paper & a sheet of foil the same size, longer then the length of the roll by 12cm, lay the paper on top of the foil, fold in half length ways then back again with a 2cm overlap/pleat to allow it to expand when cooking, then liberally grease the paper with butter.
Place the Rolly Polly length ways on the greased paper seam side down on the pleat, then pull one side of the paper/foil over to wrap, don't worry about the overlap, just tuck in flat, then roll then foil in over & wrap the other side like a Christmas cracker, now loosely twist the ends & tie off with kitchen string.
Place the Rolly Polly on a rack in a baking tin, fill with hot water until just under the rack, loosely cover over the baking tin & Rolly Polly with a piece of tin foil & bake for 40 mins.
When cooked allow it to rest for 10 mins before removing foil cover, then remove string ends & unroll foil/paper place on a serving platter & cut into portions slices.
Suggestion & Tips
Eat with custard or thick double cream or both..