Posts Tagged ‘pastry’

Cakes & Bakes: Jam Roly Poly

Thursday, January 29th, 2015

'Cakes & Bakes' blog post banner

Bowl of jam roly poly and custard | @hisforhome

We do love a hearty pudding on a cold winter’s day – and what could be better than jam roly poly?

Jam roly poly ingredients

I have to confess that I needed two attempts to perfect this week’s bake.

Jam roly poly pastry mixture in food processor

Roly Poly ‘Mark I’ was a disaster. There wasn’t enough jam to start with. Also I rolled up the pastry way too tightly. Last and certainly least, I boiled it. A method I’d read in a few recipes. It was so bad that Justin spat it out declaring it was the worst thing I’d ever made! Ever!!

Rolling out jam roly poly pastry mixture

I’m pleased to report that Roly Poly ‘Mark II’ was a triumph!

Adding jam to the rolled out roly poly pastry

 The ingredients were blended gently, then rolled not too tight… with plenty of filling.

Rolling up jam roly poly

Sugar was sprinkled over the surface (another omission in the earlier version).

Rolled up jam roly poly with top brushed with milk and sprinkled with granulated sugar

And finally it was baked to a wonderful golden brown, the hot jam oozing through cracks.

Freshly baked jam roly poly

After allowing to cool slightly, it was devoured – with lashings of custard of course!

Bowl of jam roly poly and custard | @hisforhome

And the official verdict from the chief taster? “Superb – I could eat that all over again!”

Jam roly poly
Serves 4
Write a review
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 300g/10½oz self raising flour
  2. 75g/2½oz (vegetarian) suet
  3. pinch of salt
  4. 180ml/6fl oz cold water
  5. 4 tbs fruit jam or jelly (raspberry, strawberry etc. I used a jar own my home made blackberry jelly)
  1. Pre-heat the oven to 180ºC/350ºF/Gas mark 4
  2. In a large bowl or food processor mix the flour, suet and salt
  3. Add the cold water and combine to form a stiff dough
  4. Dust a work surface with flour and roll out the dough into a rectangle
  5. Liberally spread the jam leaving a 1cm gap along each edge
  6. Roll up along the short side and brush the long edge (and ends if desired) with milk to seal
  7. Grease a large baking tray and put the roly poly on it, putting the join at the the bottom
  8. Brush the top with milk and sprinkle with a little granulated sugar
  9. Bake in the oven for 30 minutes
  10. Allow to cool slightly on a wire rack before serving with custard
H is for Home Harbinger

Cakes & Bakes: Jam coconut slices

Tuesday, December 23rd, 2014

'Cakes & Bakes' blog post banner

Jam coconut slice with mug of tea | @hisforhome

Although there is technically a bit of baking involved here, this week’s Cakes & Bakes is more of a little suggestion for leftover pastry from making other things.

Puff pastry scraps | @hisforhome

We had a few pieces after making a batch of sausage rolls yesterday.

Jam slice uncooked | @hisforhome

Generously spread jam or preserve onto the rolled out pastry – we chose strawberry and plum. Then sprinkle with coconut and bake for about 10 minutes; that’s it!

Jam & coconut slice uncooked | @hisforhome

 It’s delicious, especially when eaten whilst still warm.

Jam & coconut slice cooked | @hisforhome

It works well with puff or shortcrust pastry – a lovely little treat with that well deserved cuppa.

Cakes & Bakes: Butter pie

Thursday, March 13th, 2014

"Cakes & Bakes" blog post banner

home made butter pie | H is for Home

Last week was actually British Pie Week so, being big pie fans chez H is for Home, we just had to get involved! We went for the vegetarian variety and decided upon a local, Lancashire favourite – butter pie.

It’s my meal of choice when we get a take away from Grandma Pollard’s, our local chippy. It’s a very humble pie –  ;-) – the filling consists of few, very affordable ingredients – potatoes, onions and of course lashings of butter. There are free-to-pick herbs planted all around Todmorden courtesy of Incredible Edible, so we added a bit of fresh thyme too. I’ve not made it before but it proved a very quick & easy dish… and utterly, butterly delicious!

It’s a real celebration of simple ingredients. We served it with stir fried greens, drizzled with a little balsamic vinegar – pickled cabbage is another traditional accompaniment.

Cakes & Bakes: Butter pie

Cook Time: 30 minutes

Yield: makes 2 portions

Cakes & Bakes: Butter pie


  • For the pastry
  • 115g/4oz plain flour
  • 25g/1oz butter
  • pinch of salt
  • pinch of white pepper
  • Ice cold water (2-4 tbs)
  • For the filling
  • 2 medium potatoes (such as Maris Piper or King Edward)
  • 1 medium onion
  • 25g/1oz cold butter (made into curls using a peeler)
  • 50g/2oz butter (for softening the onions)
  • sprig of thyme, woody stalks removed
  • 4 tbs milk


  1. Sift the flour and salt into a bowl
  2. Add the butter incorporating using your fingertips or pastry blender until it resembles fine breadcrumbs
  3. Add just enough cold water to make the pastry form a ball
  4. Put the pastry ball into a plastic bag (or wrap in cling film/Saran wrap), press out the air and refrigerate for half an hour
  5. Peel the potatoes and onion, slice the potatoes a little thicker than a pound coin, and the onion into half rings
  6. Parboil the potatoes until just soft but still holding their shape (8-10 minutes)
  7. Sweat the onions and thyme over a low heat in the butter until soft. Stir regularly so that they don't stick to the base or colour
  8. Roll out two thirds of the pastry and use to line a 20cm/8inch diameter round pie dish
  9. Trim the edges using a sharp knife around the circumference
  10. Drain the potatoes into a colander/large sieve and allow to cool
  11. Once cool, layer the potatoes, onions and butter curls into the lined pie dish. Season with salt and white pepper
  12. Using a pastry brush, brush around the edge of the pastry with the milk
  13. Roll out the remaining third of the pastry (also using the trimmings from the base if necessary) and carefully lift it over
  14. Using your fingers or a fork, press the edges of the top & bottom layers of the pastry together
  15. Remove any excess pastry lid with a sharp knife
  16. Make a few holes in the pie top to allow steam to escape
  17. Brush the remaining milk over the top of the pie
  18. Bake at 180ºC/350ºF/Gas mark 4 for 30 minutes until golden brown on top
  19. Slice & serve immediately

Cakes & Bakes: Eccles cakes

Thursday, January 23rd, 2014

"Cakes & Bakes" blog post banner

Eccles cakes with cup of tea | H is for Home

Eccles cakes. In my opinion – they’re not cakes, or even biscuits – they’re pastries!

We watched the Great Sport Relief  Bake Off recently and one of the celebrities’ challenges was to make Eccles cakes. Whilst watching, Justin started going on about how much he loves them and why haven’t I made them yet.

To be honest, they’ve not really been on my baking radar. For one, they involve pastry which I’m not fond of making. For two, they’re just pastry with currants. But, to placate him, I agreed… and I always need the pastry practice!

I zig-zaged around the web and amalgamated a few recipes I found there. Most called for candied peel and/or orange juice, neither of which I like, to be added to the currants. I’m often a recipe purist but not in this case!

Remember a couple of paragraphs ago I said Eccles cakes are ‘just pastry with currants’? How wrong was I? They were flaky, fragrant, buttery & delicious… and NOTHING like the dried up old things you find to buy in the supermarket.

Cakes & Bakes: Eccles cakes

Cook Time: 20 minutes

Yield: Makes 12-15

Cakes & Bakes: Eccles cakes


  • for the puff pastry
  • 225g/8oz strong flour
  • 225g/8oz slightly-salted butter, straight from the fridge, cut into 1½cm cubes
  • 4tbs cold water
  • 1tbs lemon juice
  • for the filling
  • 15g/½oz butter
  • 100g/3½oz currants
  • 50g/1¾oz golden caster sugar
  • 1tsp ground cinnamon
  • 1tsp ground nutmeg
  • to finish
  • drop of milk to brush the pastry
  • 1 egg white, beaten to glaze
  • 10g granulated sugar


  1. Put the flour and 225g/8oz slightly-salted butter into a food processor and pulse about half a dozen times. Just enough to combine and not cream the butter completely
  2. Empty mixture out into a large mixing bowl, make a well in the centre and add the cold water & lemon juice
  3. With your fingerss, bring the mixture together just enough to form a loose ball of dough
  4. Empty mixture out on to a lightly floured surface and roll the dough out into a rectangular shape
  5. Fold the dough into thirds along the long end and roll out into a rectangle again
  6. Repeat the last step another two times before wrapping in cling film (Saran wrap) and putting it into the fridge for about an hour
  7. In a medium-sized saucepan, melt the 15g/½oz butter and remove from the heat
  8. Add the currants, caster sugar, cinnamon and nutmeg and combine well
  9. Preheat the oven to 220ºC/425ºF/Gas mark 7
  10. When the dough has cooled, remove from the fridge and roll out again to about a 3mm/?in thickness
  11. Using a 10-12cm/4-4¾in-diameter cookie cutter ( I didn't have one big enough so used a small glass bowl ) cut out 12-15 rounds
  12. With a pastry brush, one at a time, brush the circumference of each round with milk, put a teaspoonful of the currant mixture in the centre and carefully fold up the pastry to the centre
  13. Flip over and gently flatten with a rolling pin until you just about see the currants through the pastry
  14. Make three, small parallel scores on the top before putting it on to a greased 39cm/15in x 27cm/10½in baking tray
  15. With a pastry brush again, egg wash the top of each pastry, sprinkle with granulated sugar and put the tray in the oven
  16. Bake for 20 minutes, until the tops are golden brown
  17. Remove from the oven, allowing to cool on a wire rack before demolishing with a cup of tea! :-)

green dotted horizontal line

Cakes & Bakes: Mushroom and broccoli quiche

Thursday, December 12th, 2013

"Cakes & Bakes" blog post banner

slice of mushroom and broccoli quiche with side salad

It’s been a while since our Cakes & Bakes series featured something savoury – it’s been very cake-heavy of late! In order to redress the balance, here’s a very easy-to-make and very tasty mushroom & broccoli quiche.

You can buy a range of quiches quite cheaply in any supermarket – but you just can’t beat a home-made, straight-out-of-the-oven version though! Pair it with a side salad for a healthy, hearty afternoon meal.

Cakes & Bakes: Mushroom and broccoli quiche

Yield: 6-8 slices

Cakes & Bakes: Mushroom and broccoli quiche


  • For the pastry
  • 110g/4oz plain flour
  • pinch of salt
  • 50g/2oz Stork or other margarine, cubed
  • 2tbs cold water
  • For the filling
  • 25g/1oz butter
  • 1 medium onion, finely chopped
  • 8 closed cup or chestnut mushrooms, chopped
  • 2-4 stems of tenderstem or purple sprouting broccoli (depending on length)
  • 2 large eggs
  • 275ml/½pint double cream
  • sea salt & freshly milled pepper to taste (we swear by Bart Bristol Five Blend peppercorns)
  • 75g hard cheese such as mature cheddar or Gruyère, grated


  1. Sift the flour & pinch of salt into a medium-sized mixing bowl
  2. Add the cubes of Stork gently rubbing them into the flour until it resembles crumbly breadcrumbs
  3. Sprinkly over the cold water, 1tbs at a time bringing together the mixture with your hands until it forms a smooth ball of dough and the bowl is clean
  4. If it's still a bit crumbly you may need a few more drops of water. Be careful not to add too much
  5. Wrap the ball of dough in cling film (Saran wrap) and refrigerate for at least half an hour
  6. Preheat the oven to 170ºC/350ºF/Gas mark 4
  7. Once chilled, roll out the dough into a circular shape (with a circumference slightly larger than the dish)
  8. Carefully ease the rolled out pastry over the top of a flan dish or shallow tin. Press the pastry into the sides and base of the dish.
  9. Prick the base all over with a fork or skewer
  10. Bake the empty pastry base for 15-20 minutes
  11. Remove from the oven while you prepare the filling
  12. Heat the butter in a medium-sized saucepan on a low heat and soften the onions in it for a few minutes
  13. Stir in the chopped mushrooms and cook for half and hour or so, stirring often, until the liquid has evaporated
  14. Using a slotted spoon, evenly put the onion & mushroom mix on the pre-baked quiche base and lay the spears of broccoli on top
  15. In a measuring jug or similar, whisk the eggs together thoroughly before adding the cream and whisking again. Season with salt & pepper before pouring over the tart filling
  16. Sprinkle the cheese evenly over the top
  17. Bake for 35-40 minutes until the centre is set and the cheese nicely browned

green dotted horizontal line

Shared with…

Domestic Superhero