Berry Roly-Poly

• 1 1/3 cups plain flour
• 1 tablespoon baking powder
• 115 g shredded suet (beef or vegetarian)
• 2 teaspoons grated lemon zest
• 1/4 cup caster sugar
• 2 tablespoons raspberry jam, warmed slightly
• 150 g fresh mixed berries or 150 g frozen mixed berries
• 2 tablespoons milk
• 1 tablespoon demerara sugar
• custard, to serve

1. Preheat the oven to 160u0b0C.
2. Sift the flour and baking powder into a bowl, then stir through the suet, lemon zest and caster sugar.
3. Slowly add 150ml water, stirring until the mixture is combined.
4. Roll out the dough on a lightly floured board to a 24cm x 36cm rectangle.
5. Spread the jam over, leaving a 2cm border, then sprinkle with berries.
6. Brush the edges with a little water.
7. Roll up from the long edge into a log.
8. Carefully transfer the roly-poly to a baking sheet lined with baking paper, seam-side down.
9. Brush with milk, sprinkle with demerara sugar and bake for 30-40 minutes or until golden and cooked through.
10. Slice and serve warm with custard.

flour, baking powder, suet, lemon zest, caster sugar, raspberry, mixed berries, milk, demerara sugar, custard

Taken from www.food.com/recipe/berry-roly-poly-140963 (may not work)