Berry Roly Poly Recipes

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EASIEST JAM ROLY POLY



Easiest Jam Roly Poly image

Simple Jam Roly Poly ready in half an hour with the same great taste!

Provided by leanneb1990

Time 10m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Rub butter into flour and sugar until it looks like crumble
  • Add up to 30ml of water until it starts to blend together and make a pastry like texture and look.
  • Roll out the pastry so it is flat using flour underneath to stop it sticking !
  • Add the Jam into the middle and fold over or roll over so all the jam is covered by pastry.
  • Paint the pastry with a mixture of egg and milk so it will go nice and brown - bake for about 20 - 30 minutes until it goes a goldeny brown (not too brown though).
  • Add Custard to serve and enjoy !

BERRY ROLY-POLY



Berry Roly-Poly image

Make and share this Berry Roly-Poly recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/3 cups plain flour
1 tablespoon baking powder
115 g shredded suet (beef or vegetarian)
2 teaspoons grated lemon zest
1/4 cup caster sugar
2 tablespoons raspberry jam, warmed slightly
150 g fresh mixed berries or 150 g frozen mixed berries
2 tablespoons milk
1 tablespoon demerara sugar
custard, to serve

Steps:

  • Preheat the oven to 160°C.
  • Sift the flour and baking powder into a bowl, then stir through the suet, lemon zest and caster sugar.
  • Slowly add 150ml water, stirring until the mixture is combined.
  • Roll out the dough on a lightly floured board to a 24cm x 36cm rectangle.
  • Spread the jam over, leaving a 2cm border, then sprinkle with berries.
  • Brush the edges with a little water.
  • Roll up from the long edge into a log.
  • Carefully transfer the roly-poly to a baking sheet lined with baking paper, seam-side down.
  • Brush with milk, sprinkle with demerara sugar and bake for 30-40 minutes or until golden and cooked through.
  • Slice and serve warm with custard.

Nutrition Facts : Calories 352.9, Fat 18.5, SaturatedFat 10.2, Cholesterol 13.7, Sodium 188.8, Carbohydrate 43.2, Fiber 1.4, Sugar 13.8, Protein 3.7

NANNY'S NURSERY BAKED JAM ROLY POLY PUDDING



Nanny's Nursery Baked Jam Roly Poly Pudding image

One of the mainstay recipes of Nanny's culinary repertoire for Nursery puddings, a classic British baked Jam Roly Poly - you cannot beat it! And, not just for children either, but "big" children, especially men love this pudding with lashings of custard! This pudding can be steamed as well as baked, but I much prefer the baked version for taste and ease. If you find shredded suet hard to obtain, put a block of butter in the freezer and grate it when it has frozen - this is the best substitute I know - it's the small grains or flakes of suet/butter that gives the pastry its rise and texture. I find the best jams for this delectable pudding are raspberry, plum and High Dumpsy Dearie; I have this recipe posted on Zaar: Recipe #253728. However, any other jam would be fine, depending on what you have available, and golden syrup is also delicious. Feel free to use vegetarian shredded suet as I often do, it is lighter than shredded beef suet, although not as traditional.

Provided by French Tart

Categories     Dessert

Time 1h50m

Yield 1 Jam Roly Poly, 4-6 serving(s)

Number Of Ingredients 6

8 ounces self raising flour
4 ounces shredded suet or 4 ounces grated frozen butter
salt
cold water, to mix
5 -6 tablespoons jam, of your choice or 5 -6 tablespoons golden syrup
butter, for greasing

Steps:

  • Preheat oven to 200°C/400°F/Gas Mark 6.
  • Grease/line a large rectangular baking tray - about 12 x 9 inches.
  • In a large bowl, mix the flour, suet and salt together.
  • Add sufficient cold water to make a pliable dough.
  • Turn the dough out onto a floured board, and knead gently.
  • Roll out the pastry into a rectangle of about 10 x 8 inches.
  • Spread the surface of the rolled pastry with the jam of your choice, to within 1 inch of the border.
  • Moisten the edges of the pastry with some water, and roll it up loosly like a Swiss Roll, starting at the narrow end.
  • Press the edges together firmly to seal and gently lift onto a greased/lined baking tray - with the join UNDERNEATH the Roly Poly.
  • Bake for about 30-35 minutes until golden brown.
  • To Steam:.
  • Loosely wrap in greaseproof paper and foil, and steam for 1 1/2 hours.
  • To Serve:.
  • Serve hot, cut into slices and with custard or cream.

Nutrition Facts : Calories 544.5, Fat 28.9, SaturatedFat 15.8, Cholesterol 20.4, Sodium 11.3, Carbohydrate 63, Fiber 1.9, Sugar 12.3, Protein 6.7

JAM ROLY-POLY



Jam Roly-Poly image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus more softened for parchment paper
3/4 cup whole milk
3/4 cup homemade or good-quality store-bought raspberry jam
3 tablespoons very finely chopped semisweet chocolate (optional)
Creme Anglaise (optional), for serving

Steps:

  • Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter, and pulse until pieces are no larger than peas. Add milk; process until a soft dough forms. Place dough on plastic wrap, and pat into a rectangle; wrap in plastic. Refrigerate 30 minutes.
  • Preheat oven to 400 degrees. Place a roasting rack in a large roasting pan. Butter a 21-inch piece of parchment paper; set aside. Bring a large pot of water to a boil.
  • Turn out dough onto a lightly floured surface. Roll out to slightly thicker than 1/8 inch. Cut into a 15-by-12-inch rectangle. Spread jam over dough, leaving a 1-inch border. Sprinkle chocolate over jam if desired. Fold short sides of dough in by 1 inch. Roll lengthwise to form a cylinder, brushing off excess flour. Pinch ends and along length of cylinder to seal.
  • Place seam side down in center of buttered side of parchment. Bring long sides of parchment together at top, and make a 1/2-inch fold. Fold over again, and seal. Tuck ends under. Repeat with foil, folding sides together and twisting ends.
  • Place wrapped cylinder on rack in pan. Add enough boiling water to come about 1 1/2 inches up sides of pan (water should not reach pudding). Transfer to oven; bake 1 hour, adding boiling water occasionally to maintain level. Loosely tent with foil; bake until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 30 minutes.
  • Transfer pudding to a wire rack, and let cool 20 minutes. Remove foil and parchment, and slice. Serve warm, with creme anglaise if desired.

JAM ROLY-POLY



Jam roly-poly image

This jam roly-poly is simple to make, comforting and sure to bring back memories of traditional school dinners

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h15m

Number Of Ingredients 7

50g salted butter, cold and cut into chunks, plus extra for greasing
250g self-raising flour, plus extra for rolling
1 vanilla pod, seeds scraped out
50g shredded suet
150ml milk, plus a drop more if needed
100g/4oz raspberry or plum jam, or a mixture
custard, to serve

Steps:

  • Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there's another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
  • Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
  • Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don't wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
  • Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.

Nutrition Facts : Calories 330 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.56 milligram of sodium

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