Jam roly poly is an absolute favourite of my OH’s, and he usually loves it served with an oat milk custard.
This was the first time I had used an oat whipping cream and it really did whip up like cream!
I think the oat cream tastes a little like canned spray cream.
Ingredients –
- 5 1/2 oz self raising flour
- 3 oz vegetable suet
- pinch of salt
- 3 1/2 fl oz cold water
- Approx 5 tablespoons of jam
- carton of Oatly whippable oat cream
Method –
- Set oven to 200 degrees celsius and place a roasting tray of water in the top of the oven
- Mix the flour, suet and salt in a bowl
- Add the water to make a dough/pastry
- Roll out on a floured surface to approx 8″ x 8″
- Spread the jam over the rolled out suet pastry leaving a small border around the edge
- Wet the border with water and gently roll the suet pastry from one edge. Lift gently as you roll so that the jam doesn’t get squashed out at the end
- Place the roly poly onto greaseproof paper. Fold the paper into a loose ‘bag’ so that the dough is encased in it, but has enough room to expand.
- Cook in the middle of the oven for 25 to 35 minutes, until just golden. The tray of water will help ‘steam’ the roly poly in the oven
- Whisk the oat cream for approx 5 – 10 minutes until thick and creamy
- Serve slices of the warm roly poly with the oat cream …..delicious!
