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Serves 4

INGREDIENTS:

8 oz. self-raising flour, sifted
1/4 tsp. salt
4 oz. shredded vegetable suet
2 tbsp. white sugar
1/2 cup water
1/4 tsp. ground Jamaican allspice
8 tbsp. raspberry jam
4 oz. fresh strawberries, thinly sliced
1 tbsp. condensed milk, creamy
custard to serve

METHOD:

Using a food processor, mix flour, salt, shredded suet, white sugar, water, and Jamaican allspice until a dough ball is formed. Roll into a 9 x 11 inch rectangle. Place on a silicon-lined cookie sheet that is longer than the pastry.

Spread raspberry jam on the pastry. Scatter across strawberry slices, leaving space for the jam to seep through. Gently turn the pastry from the lengthwise end into the strawberries. Hold firm and, using the silicon paper, guide the pastry so its rolls up.

Brush pastry with condensed milk. Wrap roly-poly in foil, allowing for expansion. Put in a steamer over boiling water. Cover and steam for 2 hours. Remove silicon paper and foil. Serve hot with creamy custard.