10 oz (275g) self-raising flour
pinch of salt
5 oz (150 g) shredded suet
some cold water
1 lb (450g) cooking apples
3 oz (75g) Demerara or soft brown sugar
2 level tsp ground cinnamon
3 oz (75g) sultanas
Milk and sugar to glaze
- Turn on the oven to moderately hot, 400ºF, 200ºC, Gas mark 6.
- Sift the flour and salt into a large bowl and mix in the suet.
- Add just enough cold water to mix to a soft but not sticky dough.
- Roll out your pastry on a floured board, to a rectangle about 12x14 inches (30x35 cms).
- Trim the edges and then cut off a strip about 2 inches wide from the shorter side. (What exactly does this mean? I suppose it means that you now have a square 12x12 inches, and a strip 12x2 inches—but see further below for counter evidence to this theory).
- Peel core and chop the apples (NB chop them small!)
- Spread the chopped apple over the pastry to within 1 inch of the edge.
- Mix the brown sugar and the cinnamon together and sprinkle over the apples.
- Scatter the sultanas over the apples.
- Fold the pastry edges over the apples on the long sides. (humph, I thought there was no long side any more?)
- Brush these and both ends with water.
- Roll it up from the shorter side like a swiss roll, and seal the ends.
- Place the roll, join downwards, on a sheet of foil on a baking tray. Push up the sides of the foil to hold the pastry roll in shape. (Hmm I think it is more recommended to put it in a tin with sides, such as a very large loaf tin or an oblong tin).
- Gather up the trimmings with the pastry strip, roll into two thin sausage shapes and twist them together.
- Brush the roly poly with milk and sprinkle with caster sugar.
- Place the twist down the centre of the roll and brush with milk.
- Make four slits in the pastry on each side of the roll to allow the steam to escape.
- Bake in the centre of the preheated oven for 40 minutes, or until well risen and golden brown. If the pastry twist browns too quickly cover it with a strip of foil to protect it. (I am beginning to wonder why we bother with this twist of pastry?)
Serve hot with custard or cream, or a hot sweet white sauce. This can be dairy free if you don't glaze it with milk.