Yesterday saw me digging around in the bottom of my frozen fruit draw. I came across some gooseberries from 2009, maybe 1/2 lb or so. Doing the same in my preserve cupboard, I found some 2010 Blackcurrant jam.
Wondering what I could make as I didn't have any margarine, butter or eggs, the fridge held the answer - reduced fat suet. That's it, a jam and fruit roly poly!
I weighed 4 oz S.R. Flour, 2 oz Suet and put them in a bowl with a tablespoon sugar.
I added enough water (just a few tablespoons) to bring it together and rolled it out around 8” - 10” or so, and lifted it carefully onto a silicone baking sheet.
A layer of the blackcurrant jam was put on the pastry, leaving the edges clear for sealing.
Then 3/4 of the jam was covered with the cooked, mashed and well strained gooseberries.
The outer margin was dampened with water and the whole thing rolled up, and lifted onto a baking tray.
It was cooked at 190 Celsius for 30 minutes, removed from the sheet (as it had just started to boil over the edges of the silicon sheet and I wanted to get the baking tray into soak).
We had half of it with a little cream (after having for our main a pork curry and rice) and tonight, we'll finish it off with a little custard after some mushroom risotto!
To cheer ourselves up during Sunday's appalling wet weather, I nipped out in-between showers to pick some flowers.