麻豆约拍

by Nigella Lawson from A Taste of My Life (麻豆约拍 Recipes website, )

Serves 6

Prep time less than 30 mins

Cooking time 35-40 mins

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Ingredients

250g/8oz self-raising flour

pinch salt

50g/2oz light brown sugar

125g/4oz shredded suet (vegetarians may substitute vegetarian suet)

6-8 tbsp water

5 tbsp raspberry jam, warmed

milk, for brushing

1 free-range egg, beaten

demerara sugar, to glaze

custard, to serve

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Method

Preheat the oven to 200C/400F/Gas 6.

Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough.

Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in.

Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/陆in border all around the edge. Fold the jamless border in and brush with milk.

With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well.

Place the pastry roll onto a greased baking sheet with the sealed edge underneath.

Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar.

Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through.

Remove from the oven and sprinkle on a little more demerara sugar.

To serve, place generous slices of the roly-poly into bowls and serve hot with custard.

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Custard

by James Martin from Saturday Kitchen (麻豆约拍 recipes website)

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Ingredients

4 free-range egg yolks

40g/1陆oz caster sugar

150ml/5fl oz milk

150ml/5fl oz double cream

1 vanilla pod, seeds removed

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Method

For the custard, put the egg yolks and sugar in a bowl and whisk until well blended.

Put the milk, cream and vanilla pod in a saucepan and bring to the boil. Immediately reduce the heat and simmer for one minute.

Pour the milk onto the egg mixture and whisk in. Return the mixture to the saucepan and heat slowly, until the custard has thickened enough to coat the back of the spoon.

Remove and discard the vanilla pod.

Serve the roly poly with the custard.