This is just delightful. I had no idea this was so simple, shortcrust pastry, not sweet pastry, rolled out to a square about half a centimeter thick. Spread with (in this case) some homemade jam, leaving couple of centimetres, tightly roll, seal the ends, tuck them under the roly-poly then egg wash.
Bake at 170c for 35 minutes, until lightly golden on top.
Serve with egg custard.
Smile.
This is squishy in the middle, you could take it further, another 5 to 10 minutes in the oven to firm up. But isn’t the stodge the point?
Would love to try the suet version, but I’m a big fan of this shortcrust.
Peyton & Byrne – British Baking, pg. 186