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Nadiya Hussain’s Jam Roly-Poly

Nadiya Hussain puts a modern twist on a nostalgic favourite with this jam roly-poly recipe from her BBC2 series, Nadiya Bakes. Serve it with fresh fruit and hot custard for an extra special treat.

From the book

Nadiya Hussain

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Introduction

This is my husband’s absolute favourite – he remembers it fondly from his school dinners. Not a memory I share, as we were more cornflake tart and toothpaste tart! Nothing makes me happier than baking this for him (never from frozen – we can’t go back to school). My version is made with fresh fruit, a sprinkling of orange zest and a crunchy sugar topping and is served with hot, hot custard and lots of berries.

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Ingredients

For the roly poly:
250g self-raising flour, plus extra for dusting
50g unsalted butter, cold and cubed, plus extra for greasing
1 tbsp caster sugar
1 tsp vanilla bean paste
50g veg suet
150ml cold whole milk (you may need less)
For the jam filling:
100g fresh raspberries
1 orange, zest only
1 tsp caster sugar
To finish:
50g caster sugar, for dusting
hot custard
fresh mixed berries

Essential kit

You will need: a deep baking tray.

Method

Start by preheating the oven to 180°C/fan 160°C/gas 4. Place a deep baking tray into the base, add boiling water and close the oven. Make sure there is a rack above the tray, as this is where the jam roly-poly will steam.

Take a 30 x 40cm sheet of foil and a piece of grease-proof paper that is the same size and pop the paper on top of the foil. Grease the paper and set both aside.

Pour the flour into a bowl along with the butter, sugar and vanilla bean paste. Rub the butter in using the tips of your fingers until you have no more massive clumps of butter and the mixture resembles breadcrumbs. You could equally do this using a food processor.

Add the suet and mix in well. Make a well in the centre and add 125ml of the milk to it. Using a cutlery knife, bring the dough together, then get your hands in to bring it into a ball. If the dough is looking dry, add the remaining milk.

Dust the surface with some flour, pop the dough down and roll into a 25cm square.

Crush the raspberries with the orange zest and mix well with the sugar. Spread the fruit onto the dough square, leaving a 1cm edge exposed.

Now roll like you would a Swiss roll, making sure the seam is on the base. Pinch the ends to seal it really well. Pick it up and put into the centre of the paper, seam-side down. Bring the two paper edges to the top and roll to seal, making sure to leave lots of space for the roly-poly to grow. Seal the ends by rolling them up, then put the roly-poly on the rack and steam and bake for 1 hour.

As soon as it is baked, take out and leave to cool for 10 minutes in the paper foil parcel. Unwrap, pop onto a serving dish and sprinkle sugar over generously. Cut into slices while still warm and serve with hot custard and fresh berries.

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From the book: Nadiya Bakes

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