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Baked jam roly-poly
- 2 cups self-raising flour
- 3 tablespoons caster sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 125 g packaged suet (solid beef fat)
- Finely grated rind and juice of 1 large orange
- 125 g raspberry jam, bought or homemade
- 1 punnet raspberries (or 225 g frozen raspberries, thawed)
- 1/4 cup slivered almonds, lightly toasted
- Custard or pouring cream, to serve
Preparation:20min › Cook:55min › Ready in:1hour15min
- Preheat the oven to 200°C. Sift the ﬂour into a bowl and stir in 1 tablespoon of the sugar. Add the salt, cinnamon, suet and orange rind, mix in and make a well in the centre. If necessary, add water to make the orange juice up to 3/4 cup and pour it into the ﬂour. Mix to form a soft dough.
- Turn out on a lightly ﬂoured surface and roll out to about 35 x 25 cm. Spread evenly with the jam to within 1 cm of the edge. Reserve about 2 tablespoons of the best raspberries for decoration and scatter the rest over the jam.
- Brush the edges of the dough with a little cold water, roll up from a narrow end and press the join ﬁrmly to seal. Wrap the roll in a sheet of nonstick baking paper, pleating the paper along the length of the roll to allow for expansion. Wrap again in the same way in a pleated sheet of foil.
- Put the wrapped roll on a baking sheet and bake in the centre of the oven for 40 minutes. Remove from the oven, open out the foil and baking paper and return the roll to the oven for a further 15 minutes, or until lightly browned. Remove the roly-poly from the oven and leave to stand for 5 minutes.
- Carefully lift the roly-poly onto a heated serving plate. Sprinkle with the remaining caster sugar, the toasted almonds and the reserved raspberries. Serve with custard or drizzled with pouring cream.
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