Team Grenade Ambassador, Chloe Ashford has recreated the classic Jam Roly Poly recipe - Grenade® style! Grab a jar of Carb Killa® spread (try not to dig in until you've whipped up this recipe - we know it's hard!) and get baking! We'd love to see your take on this traditional recipe so make sure you tag us in your creations at @grenadeofficial.
Pre-heat your oven to 180°C. Pour the flour and butter in a bowl, then, using your hands, rub them together with your fingers until there are no lumps (alternately you can use a food processor). Once the butter has been mixed in, add in the suet
Next, slowly add the milk in intervals to form a slightly sticky dough
Once your dough is formed, tip it onto a floured surface and roll into a square (approx. 25cm x 25cm). Then, transfer onto an oil/buttered sheet of greaseproof paper. Take your jam and evenly spread it across the dough, leaving a boarder along the edges
To roll the dough, use the greaseproof paper to help you roll it up together, making sure to keep the rolls tight otherwise the jam will leak out. Once it is tightly rolled, loosely wrap the paper over the roly poly to help keep it together whilst baking
Bake for 50-60 minutes. You can make a slit in the greaseproof paper at the 45-minute mark to watch for when the pastry turns golden brown. When baked, remove from the oven keeping it wrapped for 15 minutes
Once cooled, unwrap the roly poly. Place your sweetener in a food processor and grind to a fine powder (alternatively you can use powdered sugar but this will alter the macros). Once a powder has been created, sprinkle it over the roly poly
Put your serving of Carb Killa® White Chocolate Cookie Spread in the microwave for 15 seconds to create a runny consistency, then drizzle over your dessert
Slice, serve and enjoy!