- 250g strong white plain flour
- 1 yeast sachet
- 2 pudding spoon sugar
- 60g butter
- 160 ml milk
- Raspberry jam
- 150g white chocolate
Pop the flour, yeast, sugar and milk in a mixing bowl. Now add the milk and stir with a knife - it will form a dough. Remove from the bowl and knead on a floured board until it become easier to manipulate (about 5 mins).
Then pop it in a bowl and leave in a warm place; this presents something of a problem because if you are in a student house in Durham in January warm places are hard to come by. So I put mine in the baking tin I planned on using, covered it with cling film and then lobbed it in the oven at a VERY low temperature for 5-10 mins. Then take it out and leave it on the side (we don't want it to cook).
Not going to lie, I got bored of waiting after half an hour so I took it out of the tin, kneaded it some more then rolled it into a large rectangle. Spread a thin layer of raspberry jam all over then add pieces of chocolate. Roll it into a sausage/Swiss roll along the long edge and curl it up in the baking tin. Spread a little jam on top (try and avoid having the seeds if you can).
Cook for 20 mins at 180.