Berry Roly-Poly

From the magazine "Delicious" August 2005

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1 1⁄3 cups plain flour
• 1  tablespoon baking powder
• 115  g  shredded suet (beef or vegetarian)
• 2  teaspoons  grated lemon zest
• 1⁄4 cup caster sugar
• 2  tablespoons  raspberry jam, warmed slightly
• 150  g  fresh mixed berries or 150  g frozen mixed berries
• 2  tablespoons milk
• 1  tablespoon demerara sugar
•  custard, to serve

Directions

1. Preheat the oven to 160°C.
2. Sift the flour and baking powder into a bowl, then stir through the suet, lemon zest and caster sugar.
3. Slowly add 150ml water, stirring until the mixture is combined.
4. Roll out the dough on a lightly floured board to a 24cm x 36cm rectangle.
5. Spread the jam over, leaving a 2cm border, then sprinkle with berries.
6. Brush the edges with a little water.
7. Roll up from the long edge into a log.
8. Carefully transfer the roly-poly to a baking sheet lined with baking paper, seam-side down.
9. Brush with milk, sprinkle with demerara sugar and bake for 30-40 minutes or until golden and cooked through.
10. Slice and serve warm with custard.