We're usually starving by the time we get home from church on Sundays. We just don't do Sunday lunch in this house. By the time we get home from church, there's not really enough time on Sunday do one justice. We usually have Sunday Lunch on Saturday Night, then on Sunday we usually just have either leftovers, or something that I can quickly throw together, like beans on toast or scrambled eggs and toast, or something like that.
Once we are fed, I usually call my mom while Todd does the dishes. (I know I am a really lucky woman!) After that we settle in to watch some quiet telly together and then late in the afternoon or early evening, I will bake us a teatime treat.
It's usually something scrummy like rock cakes, or scones . . . something that we can enjoy eaten out of hand with a cold glass of milk or mug of Horlicks.
Today it was these wonderfully scrummy Strawberry Jam Swirls.
Beautifully puffed and buttery pastry . . . quite similar to a scone dough, and stogged full of gooey Strawberry Jam.
All swirled and then glazed with an egg wash and granulated sugar . . . oh my but these are soooo good.
You don't have to use Strawberry Preserves though . . . you can use whatever preserves strike your fancy . . . plum, raspberry, blueberry, apricot . . . even orange marmalade! If you are a marmalade lover like me, that is superdy duperdy scrummilicious!!!
You can even get really fancy and sprinkle the jam with some chopped toasted walnuts or pecans before you roll them up. Seriously delicious.
Seriously . . . trust me on this.
*Strawberry Jam Swirls*
A buttery pastry swirled with strawberry jam, rolled, sliced and then baked until the pastry is all puffed and the jam all gooey scrumdiddlyumptious! You can use any flavour of jam you wish, or even marmalade. We love them with strawberry jam though!
3 ounces of butter, diced (6 TBS)
16 ounces of plain flour (4 1/2 cups)
2 tsp baking powder
1/2 tsp salt
3 ounces of caster sugar (a scant 1/2 cup)
2 medium free range eggs
300ml of milk (1 1/4 cups)
2 generous dessertspoons of strawberry preserves
1 small free range egg, beaten for glazing
2 TBS granulated sugar for sprinkling
Preheat the oven to 220*C/425*F/ gas mark 7. Butter a baking sheet really well. Set aside.
Measure the flour into a large bowl. Whisk in the baking powder, salt and caster sugar. Drop in the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Beat the eggs and milk together. Make a well in the dry ingredients and then pour in about 2/3 of the egg/milk mixture. Mix it in with a fork, until you get a soft dough, adding more milk/egg if necessary. You will havea fairly sticky dough and may not need more.
Lightly flour your work surface. Dump the dough onto it and dust with flour. Roll or pat out into a rectangle about 12 inches in length, 7 inches wide and 1/2 inch tall. Spread with the strawberry preserves covering completely. With the long side facing you, roll into a roll, rolling the pastry away from you. Cut into 12 slices and place each slice onto the buttered baking sheet, leaving some space in between.
Brush with some beaten egg and then sprinkle with the granulated sugar.
Bake for 10 to 15 minutes, or until golden brown and firm to the touch. Allow to cool on the pan for 5 minutes before removing to a wire rack to finish cooling. Lovely eaten warm with a nice cold glass of milk!