Berry Roly Poly Recipes

EASIEST JAM ROLY POLY

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

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.

NANNY'S NURSERY BAKED JAM ROLY POLY PUDDING

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.

JAM ROLY-POLY

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

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.