Baked Jam Roll

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 12 oz. plain flour
  • 1 teasp. baking-powder
  • pinch of


Mix the flour, baking-powder, salt and suet with sufficient water to make a soft, but firm, dough. Roll the dough into a rectangle about ¼ in. thick. Spread with jam almost to the edges, damp the edges and roll up lightly. Seal the edges. Put on to a well-greased baking sheet. Cook in a fairly hot oven