We do love a hot, hearty pudding on a cold winter’s day – and what could be better than jam roly poly? I have to confess that I needed two attempts to perfect this week’s bake.
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!!
I’m pleased to report that Roly Poly ‘Mark II’ was a triumph!
The ingredients were blended gently, then rolled not too tight… with plenty of filling.
Sugar was sprinkled over the surface (another omission in the earlier version).
And finally it was baked to a wonderful golden brown, the hot jam oozing through cracks.
After allowing to cool slightly, it was devoured – with lashings of custard of course!
And the official verdict from the chief taster? “Superb – I could eat that all over again!”
Jam roly poly
Ingredients
Instructions
- Pre-heat the oven to 180ºC/350ºF/Gas mark 4
- In a large bowl or food processor mix the flour, suet and salt
- Add the cold water and combine to form a stiff dough
- Dust a work surface with flour and roll out the dough into a rectangle
- Liberally spread the jam leaving a 1cm gap along each edge
- Roll up along the short side and brush the long edge (and ends if desired) with milk to seal
- Grease a large baking tray and put the roly poly on it, putting the join at the the bottom
- Brush the top with milk and sprinkle with a little granulated sugar
- Bake in the oven for 30 minutes
- Allow to cool slightly on a wire rack before serving with custard
