Jam Roly Poly?

ShinyThings5

Mmmmm i love jam roly poly heres a great recipe you can try is:

Ingredients
115g/4oz butter, cut into cubes, plus extra for greasing
115g/4oz caster sugar, plus extra for sprinkling
3 free-range eggs
175g/6oz self-raising flour
½ tsp cornflour
4 tbsp raspberry jam
double cream, to serve


Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs.
3. Crack in the eggs and blend until combined.
4. Add the flour and cornflour and blend until the mixture forms a smooth batter.
5. Grease and flour a 30cm x 20cm (12in x 8in) Swiss roll tin and shake out the excess flour. Pour the batter into the prepared tin and smooth to the edges using a spatula.
6. Transfer to the oven and bake for 10-12 minutes, or until lightly golden-brown and springy to the touch.
7. Place a sheet of baking paper on a work surface and sprinkle with sugar. Carefully turn the cake out onto the sugared paper, cover with a clean damp tea towel and leave to cool.
8. Heat the jam in a small pan for 2-3 minutes, then pass through a sieve into a bowl to remove the seeds.
9. Remove the damp tea towel from the cake and spread the jam over the unsugared side. Roll the cake up in the shape of a cigar, using the paper underneath to help you.
10. To serve, cut the Swiss roll into four large slices and place onto serving plates, then drizzle with double cream.

Mrs_Money_Penny

Thanks for the recipe can't wait to try it later in the week.

moanymoany

My gran and my Aunty Margaret made two kinds of jam roly poly.

The steamed - suet pastry rolled into a square, spread with jam and rolled up like a swiss roll. Wrap in a cloth or greaseproof paper and steam for two hours. It can be baked for 3/4 - 1 hour

The baked - make shortcrust pastry. Roll to a square and spread with jam. Roll up, put on the tin join down, bake for about 45 mins

And custard.

whatatwit

I've got a jam roly poly in the oven, from the link above.

But, I think I've used too much jam, as it has oozed and the pastry seems to have stuck to the greaseproof.

I must confess that the oven temp was lower than that in recipe, do you think that was the problem?

I've made a pan of custard to go with it so, we'll wait for the verdict from Mr Twit.

Justamum

whatatwit wrote: »

I've got a jam roly poly in the oven, from the link above.

But, I think I've used too much jam, as it has oozed and the pastry seems to have stuck to the greaseproof.

I must confess that the oven temp was lower than that in recipe, do you think that was the problem?

I've made a pan of custard to go with it so, we'll wait for the verdict from Mr Twit.

I had the same problem re the jam. I don't like to be too stingy with it!:rotfl:

I also had the same problem with the greaseproof. I couldn't take it off for the last 15 minutes like it said, but managed to prise it off when I served it up. Next time I'll use baking parchment. It did taste lovely though, and it can't be any more fattening than normal shortcrust pastry (half fat to flour - exactly the same in both recipes).

squeaky

Not just jam roly poly either!

Marmalade, or lemon curd ones are also nice.

I had half a tin of pineapple chunks to use up so...

I made my suet pastry (using the recipe from the be-ro site) and then while it was resting I put the juice in a pan, added some cornflour mixed with milk and then brought to a gentle simmer - stirring regularly until it thickened (to a thick custard sort of level).

In between stirring I chopped the pineapple chunks into smaller bits.

Combined the chopped chunks with the sauce then rolled it all up and cooked it.

That makes four big helpings. Not a bad way to pad out a half tin!

Pretty much anything you can put in a pie can also go in a roly poly, honest

That includes savoury too.

Lightly fried chopped bacon plus onions either slightly caramelised or just raw.

Corned beef and raw onion.

Tuna and sweetcorn.

Honest

Justamum

Some yummy ideas there squeaky.

squeaky

It's about time I got my own TV show...

The Cheap and Cheerful Gourmet

Dinah93

You're not alone on having an issue with sticking to the baking paper! I forgot the sealing in cold water stage however, I assumed it was that that caused my roly poly to become a gooey bundle.Tasted nice, however it was more of a blob as i scraped it off the paper than nice attractive slices.

squeaky

You know those oblong pyrex oven dishes, with a lid?

Turn the lid upside down and lightly grease it.

Put your roly poly on the lid.

Cover with what would ordinarily be the bottom.

Even if it sticks a bit it's relatively easy to slip a broad bladed knife under it.

*If you like you can also take the "top" off for the last ten minutes of cooking to lightly crisp the outside