Paul Hollywood showcased his delicious almond and cherry jam roly poly with custard for a technical challenge on The Great British Bake SU2C.
The ingredients for the jam are: 150g frozen cherries, defrosted, 150g jam sugar and juice of ½ lemon.
For the suet pastry: 225g self-raising flour, plus extra for dusting, 25g unsalted butter, chilled and grated, plus extra for greasing, 100g vegetable suet, 45g caster sugar, 150ml whole milk, ½ tsp almond extract and 25g flaked almonds.
For the custard: 600ml whole milk, 3 large egg yolks, 30g caster sugar, 2 tbsp cornflour and ½ tsp vanilla extract.
See recipes by Paul in the book titled: A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence
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