Ww Jam Roly Poly For One Recipes

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JAM ROLY POLY



Jam Roly Poly image

This is my husband's favorite dessert, and I have to admit to having a fondness for it myself. We love it warm with hot custard sauce. It's one of those economical desserts made up from things most people readily have in their cupboards. More comfort food.

Provided by MarieRynr

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups self raising flour, sifted
125 g butter, roughly chopped
2 tablespoons caster sugar
50 ml milk
50 ml water
2/3 cup raspberry jam
1 tablespoon milk, extra

Steps:

  • Preheat the oven to 350*F (180*C).
  • and line a baking tray with baking paper.
  • Sift the flour into a large bowl and add the butter.
  • Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Stir through the sugar.
  • Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
  • Turn onto a lightly floured surface and gather together to form a smooth dough.
  • On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
  • 5 inches by 9 inches.
  • Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
  • Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
  • Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
  • Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
  • Serve warm with custard.

Nutrition Facts : Calories 633.2, Fat 26.4, SaturatedFat 16.4, Cholesterol 69, Sodium 205.3, Carbohydrate 91.5, Fiber 2.3, Sugar 32.4, Protein 7.4

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

Grandma would also steam or boil this pudding. She made a large pleat in some greaseproof paper or a clean tea towel to allow for expansion. Then, she wrapped the pudding loosely, tying each end with some kitchen string (like a christmas cracker), She then boiled or steamed the pudding for 2 hours until cooked. If you find shredded suet hard to obtain, put a block of butter in the freezer and grate it when it has frozen.

Provided by dylan and nias mommy

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

175 g self raising flour
1 pinch salt
75 g suet, shredded or 75 g frozen block butter, grated
5 tablespoons jam

Steps:

  • Preheat the oven to 200oc/400of/gas 6, place the flour, suet and salt in a large mixing bowl and mix together thoroughly.
  • Make a well in the centre of the mixture. Gradually add a little cold water, mixing until a soft dough forms.
  • Knead the dough lightly until smooth. Turn out the dough onto a lightly floured surface. Roll out to a oblong about 27x23cm/11x9in.
  • Using a palette knife, spread the jam out on the dough leaving a 1 inch border. Carefully roll up the dough from the shorter end. Seal seam with a little cold water.
  • Wrap the roll in a piece of folded greaseproof paper, the wrap in folded foil. Place in a roasting tin, seam side down.
  • Bake the pudding in the oven for 40minutes. Undo the foil and paper 15 minutes before the end of cooking time. Serve hot with custard.

WW JAM ROLY POLY FOR ONE



Ww Jam Roly Poly for One image

A Weight Watchers version of a favourite Australian recipe. Use your favourite jam (jelly). This a quantity for one serving. Serve with hot pouring custard. Australian measurements used. 5 Points

Provided by auntchelle

Categories     Dessert

Time 22m

Yield 1 serving(s)

Number Of Ingredients 5

1/4 cup self raising flour
1 teaspoon sugar
2 teaspoons low-fat butter
3 teaspoons skim milk
1 tablespoon jam (jelly)

Steps:

  • Preheat oven to 180 deg Celsius. Coat a flat oven tray with cooking spray.
  • Combine flour and sugar in a small bowl. Rub in butter then pour in milk and mix to form a soft dough.
  • On a sheet of baking paper gently & quickly knead dough. Roll out to a 13cm x 6cm rectangle. Evenly spread the jam on the dough. Roll up from short side, then fold the ends under.
  • Place dough onto prepared tray and bake for 10-12 minutes or until golden & risen. Cool slightly before serving.

Nutrition Facts : Calories 191.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 15.9, Carbohydrate 42.6, Fiber 1.1, Sugar 14, Protein 3.9

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 !

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

JAM & WHITE CHOCOLATE ROLY-POLY



Jam & white chocolate roly-poly image

A suet pudding that's baked instead of steamed, and rolled for a modern twist

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 1h10m

Yield Serves 4 (with leftovers)

Number Of Ingredients 8

butter , for greasing
300g self-raising flour
85g caster sugar
140g suet
150ml milk , plus a dash
8 tbsp raspberry jam
50g white chocolate , chopped, plus about 25g/1oz, melted
425g carton custard , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter a sheet of baking parchment. Mix the flour with the sugar, suet and a good pinch of salt, then bind with the milk to make a soft, but not sticky, dough. Add a dash more milk if it helps to bind the last few bits left in the bowl.
  • Roll out the dough on a floured surface to a 20 x 30cm oblong. Spread with the jam and scatter with the chocolate, leaving a border all the way around.
  • Roll up the dough from one short end so you have a sausage shape, then gently pinch the ends to seal in the jam. Carefully lift onto the prepared parchment.
  • Fold the paper up over the ends of the roly-poly, then wrap up quite tightly. Secure with staples or bulldog clips all the way along the roll, as this will help you achieve the classic round shape.
  • Bake for 50 mins until the roll feels firm and looks golden through the paper. Allow to stand for 5 mins before cutting, as this will stop the jam flowing out. Drizzle with the melted chocolate and serve with a jug of warmed custard.

Nutrition Facts : Calories 824 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 57 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.82 milligram of sodium

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