Simon Lawrence’s Hearty Winter Favourites

Winter is the perfect time to make heart-warming, fresh and wholesome meals, using a wide variety of seasonal produce. The fantastic chefs at our Avery homes and myself included love this time of year; it’s the time to get creative when it comes to preparing and cooking hearty meals because there truly isn’t much better than a warm, nutritious meal on a winter’s night.

Winter is also the perfect time to provide our residents with the best hot puddings.

That’s why I’ve decided to share this special dessert recipe with you, which happens to be one of my favourites. Why not try making this for you and your loved ones over the winter months? Happy cooking!

– Simon Lawrence, Head of Culinary and Hospitality

Baked Jam Roly Poly with Plum Jam and Sweet Fig and Toasted Almonds

Ingredients: 

• 230g: Self-raising Flour
• ¼ tsp: Salt
• 1tsp: Vanilla Essence
• 30g: Butter
• 160 – 170ml: Milk (full fat)
• 100g: Vegetable Suet
• 200g: Plum Jam
• 50g: Toasted Flake Almonds
• 50g: Dried Sweet Figs
• 50g: Caster Sugar
• 1tps: Icing Sugar for dusting (optional)

Method: 

1. Weigh out your ingredients.
2. Preheat the oven to 160 -180C – gas 4.
3. Cut a piece of foil and baking parchment of the same size (approximately 45 x 35 cm).
4. Lightly grease one side of the baking parchment and place on a baking tray on top of the foil.
5. Place the milk and vanilla essence in a jug and mix.
6. Place the flour, salt (optional), suet, sugar, butter into a large mixing bowl.
7. Add the milk and essence to the dry ingredients in the bowl and mix until a soft dough forms.
8. Turn the dough out onto a lightly floured surface and knead for 1-2 minutes.
9. On a lightly floured surface roll out the dough into a rectangle (approximately 35x 25 cm).
10. Add the plum jam and diced sweet figs, leaving a 2cm gap at the side furthest away from you and around the edges to allow the jam to spread when you roll.
11. Gently roll the dough and pinch the ends to seal.
12. Transfer the roll to the prepared baking tray.
13. Bring the parchment and foil up and around the roll. Then seal with a small crease and twist the foil on the ends to close.
14. Bake for approximately 35- 40 minutes.
15. When cooked and slightly cooled, remove from foil and dust with icing sugar and sprinkle with toasted almonds.