Bottesford Beautiful Blueberry and Orange Jam Roly Poly
Ingredients
- 50g salted butter (cold and cut into chunks) plus extra for greasing
- 250g Self Raising Flour, plus extra for rolling
- 50g shredded suet
- 150ml milk, plus a drop more if needed
- Dash of vanilla
- 300g Bottesford Beautiful blueberry and orange jam
Method
Get a deep roasting tin and put it on the bottom shelf of the oven and then put a shelf directly above. Remove the roasting tin and fill with two thirds with boiling water and put it back in the oven. Heat the oven to 180C/ 160 fan.
Get some foil and greaseproof paper and tear a sheet off of both about 30 x 40cm. put the greaseproof on top of the foil and butter it.
Put the butter, flour and a dash of vanilla in a bowl and rub together to form breadcrumbs. Stir in the suet then pour in the milk and mix together with a spatula until you get a sticky dough, add more milk if needed to form the sticky dough.
Tip the dough out onto a floured surface and pat together until smooth, then roll out into a square roughly 25 x 25 cm. then spread the jam leaving a gap on one edge. Then roll from the opposite edge and pinch the jam free edge. Carefully lift it onto the greased paper join side down. Loosely wrap the paper then scrunch up each end to seal. Lift the parcel directly onto the shelf above the tin and cook for 1 hour
Once cooked let the jam roly poly sit for 5 minutes before unwrapping. Carefully unwrap then slice into thick slices and serve.
