jamrolypoly

One of my kids favourites! Perfect on a cold day served with hot thick custard. This recipe takes me back to being a child and eating comfort foods when I was poorly. It certainly made me feel better!

Ingredients

  • 250g plain flour
  • 6 teaspoons baking powder
  • 50g light brown sugar
  • 1 egg
  • 125g suet (veggie suet is fine for this as well as the normal beef suet)
  • 120ml water (you may not need it all)
  • 8 tablespoons of strawberry jam – warmed through so slightly runny
  • a little sugar to sprinkle on top
  • pinch of salt

Method

  1. Preheat the oven to 200C /400F /Gas Mark 6
  2. Add the flour, suet, light brown sugar and salt to a bowl and add enough of the water to make a soft ‘puggy’ dough.  Make sure the dough is not too sticky, if it becomes too sticky just add a little extra flour.
  3. Sprinkle some extra flour over your work surface/table and roll out your dough until you have a rectangle approx 30cm x 20cm.
  4. On the upside of your dough, spread the warmed jam all over leaving a border of about 1cm thick all the way around.
  5. Fold the unjammed (think I may have just made that word up!) border in on itself and brush with milk to help it seal when you roll it.
  6. Turn the dough so the shorter side of the rectangle is facing you and start to roll the dough into roll, don’t force it to be a tight roll otherwise it will crack and split.  Seal the ends with more milk.
  7. Add the roly poly to a greased baking tray, seal side down and then brush with beaten egg.  Once the egg is on then sprinkle with sugar on top.
  8. Bake in the centre of the oven for approx 30-45 minutes (keep an eye on it after about 25 minutes as it can catch and burn very quickly) until it is golden brown.
  9. Slice in thick slices and serve.

Notes

Traditionally, custard is served with Jam Roly Poly but ice cream, double cream, whipped cream and even yoghurt all go well too.

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