Sunday, 1 March 2009

Jam Roly Poly

Jam Roly Poly is one of those old-fashioned desserts that I imagine was popular when food was scarce. Traditionally it was made with suet and steamed, but this is a non-suet version, a bit like slightly spongy jam tart.

It's a fairly plain dessert, but my children get very excited when I make it, and they love it with custard.

First you make a soft dough by rubbing butter into flour, adding a little sugar and stirring in milk. Knead lightly until smooth.

Roll it out to a 20 x 30 cm rectangle, then spread jam over, lengthways. (Don't add too much jam or it might leak out when cooking.)

Roll in the longer sides to meet in the middle. Where the two rolls meet, brush a little water and press lightly together. Put on a baking sheet and cook for 15-20 mins at 180 C. Leave to cool for 10 mins or so, then cut into slices.
Serve with custard or ice cream.

1 cup plain flour
1 1/2 tsp baking powder
60 g butter, soft
2-3 tsp sugar
1/3 cup milk (add gradually as you might not need it all)
2 tbsp apricot jam
2 tbsp raspberry or fruits of the forest jam
custard or ice cream to serve


Helen (AugustusGloop) said...

Ooh I've always wanted to try making jam roly poly but I've been able to track down suet. I like the sound of a non-suet version if only so I can convince myself it has slightly less saturated fat. And I've never seen a double roll-up before - it's cute and functional!

Mary said...

This seams really nice and easy to make!

Anonymous said...

would you recommend this food for a home ec project?

arista said...

I'm not sure what your home ec project requires, but jam roly poly isn't too difficult to make, doesn't cost much and looks interesting! Good luck with your project, hope it goes well.