By Lyn Funnell
As I recently made a batch of marmalade, I was looking for recipes to use it.
But there aren’t many, so I adapted one, and it was a great success! https://unknownkentandsussex.co.uk/marmalade-seville-oranges-or-a-tin/
Some recipes tell you to wrap the roly poly in foil and boil it for 2 ½ hours.
Others tell you to bake it.
Yet others tell you to boil it, then bake it for around 10 minutes to brown it.
I prefer to bake it so that it goes slightly crunchy.
Suetcrust Pastry
8ozs plain flour
4ozs suet
1tsp salt
2tsps baking powder
Approx 1 jar of marmalade
Milk
Approx 10-12tblsps water.
Butter or marge to grease the baking tin
Mix the 1st 4 ingredients.
Add water to make it into a light dough. Add more water if it’s too dry.
On a lightly floured surface, knead it until the dough is easily handled.
Roll out into a rectangle.
Spread the marmalade over it, but not to the edges or it will leak out.
Brush milk over the edges, then roll up the roly poly, pressing the edges firmly to hold it together.
Brush milk over the surface to give it a glaze.
Carefully lift it into a greased tray, placing the opening at the bottom.
Bake for approx. 50 minutes until it’s nicely browned.
Gently lift it up partly to check that it’s cooked underneath.
Serve with custard or cream.
