BERRY ROLY-POLY

Berry Roly-Poly image

Provided by Charlotte J

Categories Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/3 cups plain flour
1 tablespoon baking powder
115 g shredded suet (beef or vegetarian)
2 teaspoons grated lemon zest
1/4 cup caster sugar
2 tablespoons raspberry jam, warmed slightly
150 g fresh mixed berries or 150 g frozen mixed berries
2 tablespoons milk
1 tablespoon demerara sugar
custard, to serve

Steps:

Preheat the oven to 160°C.
Sift the flour and baking powder into a bowl, then stir through the suet, lemon zest and caster sugar.
Slowly add 150ml water, stirring until the mixture is combined.
Roll out the dough on a lightly floured board to a 24cm x 36cm rectangle.
Spread the jam over, leaving a 2cm border, then sprinkle with berries.
Brush the edges with a little water.
Roll up from the long edge into a log.
Carefully transfer the roly-poly to a baking sheet lined with baking paper, seam-side down.
Brush with milk, sprinkle with demerara sugar and bake for 30-40 minutes or until golden and cooked through.
Slice and serve warm with custard.