Jam roly poly. The cylindrical shape of the roly-poly recalls the days when puddings were cooked in cloths instead of bowls. The pudding is a sheet of dough that has been slathered with jam or marmalade, rolled up, and then baked on a rack in a pan filled with hot water. This jam roly poly should be fine to freeze once cooked.
It's an easy homemade version of a. Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down. Leave to stand a few minutes, then cut into thick slices, using a serrated. You can have Jam roly poly using 6 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Jam roly poly
- It’s 50 grams of salted butter cut into chunks.
- It’s 250 grams of self raising flour.
- You need 1 of vanilla pod or teaspoon of vanilla essence.
- Prepare 50 grams of shredded suet.
- It’s 150 ml of milk.
- Prepare 100 grams of jam or (4oz).
It is a flat-rolled suet pudding, which is then spread with jam and rolled up, similar to a Swiss roll, then steamed or baked. In days past, Jam Roly-Poly was also known as shirt-sleeve pudding, because it was often steamed and served in an old. "Classic jam roly-poly was the highlight of school dinners for a whole generation of Brits, and we still can't resist this comforting pudding hiding gooey jam – it's the ultimate dessert treat. Some versions are steamed, but this baked recipe allows for a crunchy sugar glaze. At the risk of sounding like a well-known chef from Gloucestershire, jam roly poly is a 'proper' old school dessert and will brighten up anyone's day, especially when served on a cold and grey one.
Jam roly poly step by step
- Put deep roasting tin onto bottom shelf of oven. Make sure another shelf is directly above it. Pull tin out and fill two thirds with boiling water..
- Heat oven to 160c fan..
- Tear off greaseproof paper and foil size (30x40cm). Sit greaseproof paper on top of foil and well butter..
- Tip butter, flour and vanilla seed into food processor pulse till butter is gone..
- Tip into bowl, stir through suet and pour in the milk and work together with a knife until dough is sticky. You can add more milk if need be depends on the flour.
- Tip dough onto floured surface and pat together to smooth. Then roll to a rough square (25x25cm).
- Spread jam all over, leaving a gap along one edge..
- Roll up from the opposite edge. Pinch the jam free edge into dough where it meets. Pinch ends roughly too..
- Carefully place onto greased paper, join side down. Loosely bring up foil and paper around it then scrunch ends together to seal.
- Don't wrap it to tightly. Lift parcel directly onto a tray then onto the shelf in the oven cook for 1hr..
- Take out unwrap but be careful as paper is hot. Place on plate and serve up.
Traditionally, roly polies are wrapped in muslin or foil and steamed, but this recipe does without that extra faff by going straight down the baking route. Meanwhile, heat the custard to pack instructions. Serve in thick slices and serve with the warm custard. Nigella's jam roly-poly pudding is complete comfort food. It's baked to make cooking a little less challenging, leaving you with a slightly crisp edge rather than complete steamy stodge.