Jam roly-poly

Arrived home tonight and had a craving for jam roly-poly ... maybe due to a lively thunderstorm ... even though it's still about 80 degrees (c 28 C) inside ... I shouldn't complain though, the forecast for tomorrow is 50 (c 10 C) ... how could that be possible!

My baking obsession might also be to do with the fact that I have a functioning stove after 5 years without ... but I think it's a good sign that I'm finally weaning myself of the Lean Cuisine and Healthy Choice and cooking meals again ... as well as sweets!

It's just about ready ... but I've got time to leave the recipe.

Ingredients

• 4 oz self-raising (called self-rising here) flour
• 4 oz plain (called all-purpose) flour
• Pinch of salt
• 4oz butter
• Squeeze of lemon (did without due to mouldy state of only lemon)
• 4 tblspns water
• Jam - about a cup

Method

In a moderate (350 F, 180 C) oven, place a casserole dish with 1 cup of sugar and half a cup of water. Rub the butter into the flour and salt (but don't over handle), then add the water and quickly mix to a dough. Turn out onto floured surface, quickly knead, then roll out to about one quarter inch or 4-5 mm thick. Liberally coat surface with whatever jam happens to be lying around, but leave room around the edges. Roll up, turn in ends and squeeze together. Carefully remove sugar water mixture from stove, stir carefully (so you don't get a nasty burn!), sit the 'roly-poly' gently into the dish, cover (I can't actually remember whether you're supposed to cover it or not!), return to oven and bake for ... this bit was torn off the scrap of paper that I'd written it on, but it's been in the oven for about an hour and looks about ready.

Serve with icecream, custard (another alien term here!), cream, whatever is on tap. Yum!

Almost ready