This dessert is a mixture of two British classics — the jam roly-poly and the scone. Some people might get offended by this combination but I promise it works — the swirls of sticky jam oozing from the sweet, rich pudding.
Makes
8-10 scones
Ingredients
300g self-raising flour
150g strong white bread flour
2 tsp baking powder
75g soft unsalted butter
50g soft light brown sugar
Zest of 1 orange
25g suet
100g dried strawberry pieces
2 eggs
About 200ml whole milk
100g raspberry jam
1 heaped tbsp orange curd (optional)
1 tbsp demerara sugar, for sprinkling
1. Heat the oven to 200C (220C non-fan) and grease a large baking sheet. Pour the flours, baking powder and a pinch of salt into a large bowl. Add the butter and rub in with your fingertips until it resembles breadcrumbs, then stir in the sugar, orange zest, suet and strawberry pieces.
2. Crack the eggs into a measuring jug. Pour in enough milk to make about 275ml, then stir well.
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3. Make a well in the flour mix. Pour in three quarters of the egg and milk mixture and use a blunt knife to combine. Add more milk mixture if a little dry, reserving a small amount as a glaze. Finish mixing with your hands, but be careful not to handle too much.
4. Lightly flour a clean surface. Turn out the mixture and use your hands to knead lightly to bring it together. Flatten the mixture slightly, then roll out into a 40cm x 20cm rectangle about 1-2cm thick.
5. Spread the raspberry jam all over the scone mix and dot over the orange curd, if using.
6. Take the long end of the rectangle and roll it into a roly-poly swirl. Use a sharp knife to cut 5cm slices and arrange them on the baking sheet with space between each one.
7. Brush a little of the leftover milk and egg mix over each to glaze, then sprinkle over the demerara sugar. Bake in the oven for 12-15 min until golden, with the swirls of jam peeking through and bubbling.
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8. Transfer to a wire rack to cool. Eat warm or cold with cream or vanilla ice cream.
