Paul Hollywood almond and cherry jam roly poly with custard recipe on The Great British Bake SU2C

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, available from Amazon now.

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