Baked Apricot Roll

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • ½ pound plain flour
    • 1 level teaspoon baking powder
    • 1 level teaspoon salt
    • 1 tablespoon castor sugar
    • ¼ pound chopped suet
    • 6-8 tablespoons water
    • ¾ pound apricot jam
    • butter
    • custard sauce or whipped cream


    Combine flour, baking powder, salt, sugar and suet in a large mixing bowl. Work suet into dry ingredients with fingertips. Mix in enough water (6 to 8 tablespoons) with a fork to make dough leave sides of the bowl.

    Roll dough into an oblong about 12 by 18 inches. Spread with apricot jam and roll lengthwise into a large sausage shape. Seal edge with water and fold ends like an envelope.

    Place on a large buttered baking tin and bake in a fairly hot oven (425°F-M6) for 20 to 30 minutes, or until golden. Serve warm with Custard Sauce or whipped cream.