麻豆约拍

INGREDIENTS:

• 250g self raising flour
• 65g salted butter, cold and cut into small cubes
• 50g vegetable suet
• 1 tsp ground ginger
• 100g grated parsnip
• 130ml milk
• 3 tbsp blackcurrant jam

METHOD:

1. Oven on to 160C fan/180C. Cut off a 50cm piece of tin foil and a 40cm piece of parchment paper. Place the parchment on top of the foil and grease the paper generously with butter/spread.
2. Pour 300ml of boiled water into a deep baking tray and place in the oven on the bottom shelf.
3. In a bowl, rub the flour and butter together with your fingertips until there are no large lumps and it looks like bread crumbs. Add in the ginger and suet then mix to combine. Tip in the grated parsnip and mix. Pour in the milk and use a metal spoon to mix until a sticky dough forms. Tip out onto a floured surface and knead briefly until dough is smoother. Roll out the dough into a rectangle 1cm thick, roughly 20cm x 30cm.
4. Place the rolled out dough onto the prepared parchment. Evenly spread over the jam. Roll up the dough up from a long edge then pinch the seam and ends to seal. With the seam underneath, loosely wrap the parchment around the roly poly then wrap again with the foil. Place on a baking tray and put in the oven for 1 hour. After 30 minutes, check the tray of boiling water and if empty, top up.
5. Slice and serve warm with custard or ice cream.