200g Amisa Chestnut Flour (plus extra for rolling)
½ tsp xanthan gum
15g unsalted plant-based butter (plus extra for greasing)
Pinch of salt
2 tbsp caster sugar
75g gluten free vegetable suet
115ml plant-based milk, (plus extra for brushing)
130g unseeded raspberry jam
100g plant-based custard, to serve
- Preheat the oven to 200/180C fan. Fill a deep roasting tin with boiling 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 plant-based butter. Cut a sheet of foil around the same size and set aside.
- Add the flour, xanthan gum and salt to a large mixing bowl and mix well. Using your fingers, rub the butter into the flour. Add the sugar and suet and mix well.
- Gradually add the milk whilst mixing well using a spoon to create a dough. If it’s too sticky, add a little extra flour, a teaspoon at a time.
- 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 a 1.5cm border at the edges. Brush the border with the plant-based 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. Meanwhile, add the custard to a small saucepan and gently warm over a low heat, stirring occasionally.
- Remove from the oven, slice and share. Serve with hot plant-based custard and enjoy!