Orange & Thyme Marmalade Roly Poly


Roly Poly: 200g self-raising flour and extra for dusting 100g vegetable suet 50g caster sugar half tsp salt zest of 1 orange zest of 1 lemon 150ml dairy-free milk (I used soya) roughly 8 tbsp marmalade

Citrus and Thyme Glaze: juice of 1 orange juice of 1 lemon 3 heaped tbsp liquid sweetener (I used maple syrup) 1 tbsp chopped fresh thyme

Method: Preheat the oven to 200 degrees celsius.

Line a 20cm round cake tin with baking paper. Stir the flour, suet, sugar, zest and salt in a large bowl until completely combined.

Slowly stir in the milk to form a soft dough. Place the dough onto a lightly floured surface and knead for a few minutes.

Roll the dough out to a rectangle, roughly 20cm x 30cm. Spread the marmalade onto the dough, leaving a 2cm border.

Gently roll the dough up from the short end until it forms a long cylinder. Using a sharp knife, carefully slice your roly poly into rounds about 3cm in width.

Place the rounds into your cake in, the swirl facing upwards until the base of your tin is covered

(If they don’t completely fill up your cake tin, this is fine as they will expand in the oven.) Place the cake into the oven for 25 minutes, until slightly crisp and golden on top. Start to make your glaze by adding the juices of lemon and orange, maple syrup and thyme into a saucepan over a high heat.

Bring this to a boil, and then bring down to a simmer for 10 minutes, stirring occasionally. After 10 minutes, remove the saucepan from the heat and sieve the liquid into a bowl to get rid of any pulp or thyme leaves. When the roly poly has been in the oven for 25 minutes, drizzle the glaze all over the top and place back into the oven for a further 10 to 15 minutes. Take your roly poly out of the oven, (the liquid should have formed a sticky glaze) the cake should br crisp and golden on the outside, and spongey in the centre.

Simply pull away the segments and enjoy! x