Mary Berrys Roly Poly Pudding Recipes

STEAMED CRANBERRY ROLY-POLY

Steps:

• To make the filling, warm the cranberries and icing sugar together in a saucepan until the fruits begin to soften. Increase the heat, so the juices boil and become jammy. Pour the mixture into a bowl, then stir in the cranberry sauce or jelly. Leave to cool. Butter and lightly flour a large sheet of greaseproof (about 40 x 30cm), and sit it on a bigger sheet of foil. Put a steamer on to simmer.
• For the dough, mix together the flour, suet, caster sugar and orange zest with a wooden spoon. Stir in some milk until the mixture reaches the consistency of a soft pastry. Gather together into a ball, but don't overwork or it will toughen.
• On a lightly floured surface, roll the dough into a rectangle about 22cm x 25cm. Spread with the cooled cranberry mix, leaving a 2cm border around the edge. Moisten the border with cold water or milk before rolling into a cylinder. Start by tucking over the border of one of the short ends, then lift as you roll (see step 1, click photo above) so the jam doesn't get squeezed out. With the long join underneath, lay the roly-poly in the centre of the parchment paper. Fold over the long paper and foil edges to seal, leaving enough space above the pudding to allow it to rise. Squeeze the paper ends together tightly to seal them.
• Lay the parcel in the steamer over the simmering water, cover and steam for 1¼-1½ hrs, until firm to the touch. Rest for a min or two before unwrapping, slicing and serving. Vanilla custard is the perfect accompaniment and the roly-poly is best eaten as soon as it is made.

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.

JAM ROLY-POLY

Steps:

• Preheat your oven to 170°C, and line a 2lb loaf tin with parchment paper to prevent your roly-poly from sticking.
• Place the flour, suet, sugar and salt into a large bowl and add just enough of the water to bring it together into a light elastic dough.
• Continue to knead the dough until it comes clean away from the sides of the bowl and is slightly tacky to the touch.
• Place onto a well-floured worktop and shape into a rectangle.
• Roll out the dough so that it is the same length as your loaf tin, and at least 3 times the width. You want it to be about 5mm thick.
• Spread the dough with jam, leaving a 2cm border at one end.
• Roll the dough tightly and seal carefully with a little water on the 2cm border you left.
• Place into your lined loaf tin, with the seam facing down.
• Cover with some loosely fitting foil and place in the oven for 30-45 minutes, until golden, risen and a skewer comes out clean.
• Serve warm with lashings of custard.

NIGELLA'S JAM ROLY-POLY

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough.
• Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in.
• Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk.
• With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well.
• Place the pastry roll onto a greased baking sheet with the sealed edge underneath.
• Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar.
• Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through.
• Remove from the oven and sprinkle on a little more demerara sugar.
• To serve, place generous slices of the roly-poly into bowls and serve hot with custard.

JAM ROLY-POLY RECIPE

Steps:

• Preheat the oven to 200°C (400°F, gas mark 6). Sift the flour into a bowl with the salt and add the light brown sugar and suet, mix well. Stirring with a round bladed knife, add just enough water to create a soft, but not sticky, dough.
• Lightly knead the dough, then roll out on a lightly floured surface to a rectangle measuring about 30 x 20cm (12 x 8in). Spoon the jam into the centre of the rectangle, leaving a 5cm (2in) border free.
• Brush the border with milk, then fold over all the edges, brush these with more milk. Then starting from the short side, roll up the pastry loosely and seal the ends well.
• Place on a baking tray lined with baking parchment. Brush all over with more milk, then sprinkle over the sugar. Bake for 35-40 mins or until the outside is golden brown and crisp. Leave to stand for 5 mins before slicing and serving with custard. For a classic jam roly poly, check out our traditional jam roly poly with custard recipe - or how about making your own raspberry jam for that filling?