Jam Roly-Poly
Ingredients:
• 1 pack Green’s Dumpling Mix: 137g
• Water: 45ml
• Strawberry or Raspberry Jam
• Butter: 45g
• Milk or egg for glazing
• Greaseproof paper
• Cooking foil
Method:
1. Pre-heat the oven to 185°C/155°C for a fan oven, 365°F, Gas Mark 5.
2. Place the dumpling mix into a mixing bowl and rub in 45g of butter.
3. Add 45ml (3 tablespoons) of water and mix to a dough.
4. If the mixture feels a little dry add more water until a workable texture is achieved.
5. Knead gently for a couple of minutes on a lightly floured surface.
6. Roll out into an oblong approx. 12 inches long by 6 inches wide.
7. Lay the dough gently onto a piece of greaseproof paper.
8. Spread the centre of the dough with the jam of your choice leaving a gap around the edges.
9. Brush all the edges of the dough with water.
10. Roll gently (like a swiss roll) using the greaseproof paper as help.
11. Gently nip the sides of the roll together and seal the ends.
12. Transfer carefully to a piece of greased cooking foil, placing the join underneath the roly poly.
13. Brush the surface with milk or egg
14. Seal the foil loosely around the pudding leaving some air space.
15. Bake for 20 minutes and allow to cool.
16. Serve with icing or Pearce Duff's Instant Custard
