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.
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