JAM ROLY POLY
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
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
WW JAM ROLY POLY FOR ONE
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
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
JAM ROLY POLY
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
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.
JAM ROLY POLY
This is a good old-fashioned recipe. I think from what I could gather from my Mother and Grandmother, Australians made Jam Roly Poly from left over savoury, usually, or sweet pastry. The purpose was not to waste anything, especially during and after the war years. If you have left over pastry you can use that instead of the recipe below. This was a recipe that my Mum used when she wanted to fill the stomachs of the stockmen and shearers. Warning the Roly Poly it will caramelise. Do not use the glaze with you are making a Roly Poly from left over sweet pastry.
Provided by Chrissyo
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 450 degrees F In a medium sized bowl, combine the sifted plain flour, baking powder and butter into a dough.
- Work into a dough with spatular.
- Knead into a dough.
- Turn onto a floured board.
- Roll out into a rectangle and spread jam (jelly) of your choice.
- Spread almost to the edge of the pastry.
- Roll up starting from the short edge of the rectangle and place into a greased baking dish.
- Then into a saucepan combine the butter, sugar and water.
- Stir over a medium heat on the stove until the mixture has melted.
- Pour mixture over the top of the Roly Poly place in an oven at 450 degrees for 10 mins then 350 degrees for 20 minutes.
- Watch the Roly Poly to make sure it does not burn.
- It will carmelise.
- Service with either, ice cream, custard or cream.
- Good luck.
Nutrition Facts : Calories 277.6, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.6, Sodium 151.2, Carbohydrate 33.4, Fiber 0.5, Sugar 18.9, Protein 2.1
RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE
Provided by Jill O'Connor
Categories Cake Fruit Dessert Bake Raspberry Spring Rhubarb Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- For filling:
- Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
- For dough:
- Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
- Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
- Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
- Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.
ROLY POLY
This is how my mother (who hates cooking) always made roly poly, which is usually made with a suet pastry. I still remember it fondly - we had it with custard after Sunday lunch.
Provided by laurachristie
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- Mix the flour and baking powder and rub in the butter/margarine.
- Using cold water, make the mix into a pastry.
- On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
- Spread the syrup/jam over the pastry and roll it into a cylinder.
- Place the roll into a deep dish.
- Dissolve the sugar in the warm water and pour over the roll.
- Bake for 30-40 minutes until golden. Serve immediately.
Nutrition Facts : Calories 539.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 263.2, Carbohydrate 77.3, Fiber 1.6, Sugar 28.1, Protein 6.1
JAM ROLY-POLY
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
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 ROLY-POLY
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
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.
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JAM ROLY POLY WITH CUSTARD | HEALTHY RECIPE | WW UK
From weightwatchers.com
Cuisine EnglishCategory DessertServings 8Total Time 50 mins
- Preheat the oven to Gas Mark 7/220°C/425°F. Sift the flour and salt into a mixing bowl then stir in the suet (or grated margarine). Add just enough chilled water to give a soft, but not sticky, dough. Turn the dough out onto a lightly floured surface and roll out into a rectangle measuring about 30 x 25cm.
- Spread the jam over the surface of the pastry to within 2cm of the sides. Brush the edges with water then roll up from the shortest end, pinching the edges together to seal them. Lift onto a baking sheet sprayed with low fat cooking spray, positioning the roll so that the seam is underneath.
- Bake for 10 minutes, then reduce the oven temperature to Gas Mark 6/200°C/400°F. Bake for a further 20 minutes, until golden brown. Cut half the roly poly into 4 slices and serve in dishes (Allow the rest to cool to serve another day). Warm 2 pots of custard and serve with the jam roly poly.
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