This gluten free jam roly-poly recipe will take you back to school dinner days! A nostalgic dessert made with gluten free suet and baked in the oven. Serve with custard.
First pre-heat the oven to 200'C / Gas 6. Boil the kettle and then fill a deep roasting tin with the water. Place in the bottom of the oven and then place a wire rack above it.
Cut a sheet of baking paper approx 30cm long. Grease one side with the extra butter and then make a pleat down the middle (to allow the roly-poly to expand as it bakes). Cut a sheet of foil around the same size and set aside.
Add the flour, xantham gum and salt to a large mixing bowl and mix well. Using your fingers, rub the butter in to the flour. Add the sugar and suet and mix well.
Add the milk and, using a spoon, mix well to create a dough. It will probably be a little sticky, but if it is too sticky add a little extra flour, a tsp at a time.
For the easiest way to roll the dough, rip off an extra sheet of baking paper and dust with flour. Turn the dough out onto the floured surface, dust a little extra flour on top, and then roll out using a rolling pin to make a rectangle approx 30 x 22cm in size.
Spread the jam evenly on top of the dough, leaving approximately 1.5cm border. Brush the border with milk and then roll the dough from the short end (like a Swiss roll). Pinch the edges together to seal the jam.
Carefully place the roly-poly onto the greased side of the baking sheet and wrap, twisting the ends. Then roll this in the foil - not too tightly, as you want to leave the roly-poly some space to expand while baking.
Place the foil-wrapped dough onto the wire rack above the water-filled tray. Bake for around 50 minutes. Remove from the oven, slice, and serve hot with custard.