Tuesday 12 March 2013

Jam Roly Poly (Oven-baked) Recipe

The jam roly poly is a true British classic, beloved of children of all ages.

In essence it's jam (whichever you prefer) cooked in a suet crust. This can either be steamed or it can be baked. I prefer the baked roly poly myself as it gives the crust a bit more texture.

Excellent served with custard, this is a true comfort food classic, if ever there was one.

Jam Roly Poly (Oven-baked)

Serves: 6
Oven-baked jam roly poly served with custard


200g (7 oz) self-raising flour
pinch of salt
100g (3 1/2 oz) vegetable suet
150ml (3/5 cup) cold water (approximately)
4 tbsp strawberry jam
2 tbsp milk (to glaze)
caster sugar, for dusting


In a bowl, mix together the flour, salt and suet. Add just enough cold water to bring the ingredients together as a pliable dough.

Turn the dough onto a lightly-floured work surface and knead lightly then set aside to rest for a few minutes before rolling.

When rested, roll the pastry out into a rough rectangle about 25 x 20cm (10 x 8 in) in size.

Spread the jam evenly over the surface, but keep a 2.5cm (1 in) clear margin around the outside of the pastry (this helps prevent the jam from coming out and burning).

Moisten the edges of the pastry with water then roll up loosely from the narrow end and press the edges firmly to seal.

Transfer the roll to a greased baking tray (set it down with the join underneath). Brush the top with milk and sprinkle with the caster sugar then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 6) and bake for between 30 to 35 minutes, or until cooked through and golden.

Serve hot, cut into slices and topped with custard.

For thousands more classic British recipes, why not visit the Celtnet Recipes from Britain information page?

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