Berry Roly-poly

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat the oven to 160°c.
• 2 sift the flour and baking powder into a bowl, then stir through the suet, lemon zest and caster sugar.
• 3 slowly add 150ml water, stirring until the mixture is combined.
• 4 roll out the dough on a lightly floured board to a 24cm x 36cm rectangle.
• 5 spread the jam over, leaving a 2cm border, then sprinkle with berries.
• 6 brush the edges with a little water.
• 7 roll up from the long edge into a log.
• 8 carefully transfer the roly-poly to a baking sheet lined with baking paper, seam-side down.
• 9 brush with milk, sprinkle with demerara sugar and bake for 30-40 minutes or until golden and cooked through.
• 10 slice and serve warm with custard.