With a name like that it just has to be British!! Usually served with English homemade custard!
- 250 g (8 oz) self-raising flour
- 125 g (4 oz) shredded suet - eg: Atora
- 8 tablespoons water
- 4 tablespoons raspberry jam
- 1 egg, beaten
- Caster sugar for dusting
- Milk for brushing
- Pinch of table salt
- Preheat the oven to 200° C (400° F - gas 6 - Moderately hot)
- In a sieve, sift the flour into a bowl with the pinch of table salt
- Add the water and suet and knead to make a soft, dryish dough - not sticky
- Tip the dough onto a floured surface and roll into a rectangle, about 20 cm x 30 cm (8" x 12")
- Warm the jam for a few seconds in the microwave or over a bowl of hot water so it can be brushed easily
- Brush the jam onto the pastry., leaving a 1 cm (1/2") gap all around the edges
- Brush the border with milk
- With the short side nearest you, loosely roll up, away from you
- Lightly pinch the edges to seal
- Sit the roly-poly (long sealed edge) on a greased baking sheet
- Brush with the beaten egg and sprinkle with caster sugar
- Bake in the oven for 35 to 40 minutes. It should be golden brown when done
I have found that packet suet has a limited shelf life once opened. I thought I was unable to make decent dumplings until I threw out what turned out to be rancid suet and made them with a fresh packet!
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