https://recipes.sainsburys.co.uk/recipes/draft/jam-roly-poly Spread the jam onto the dough, leaving a 1.5cm/½in border. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Good Food Deal
Sit the greaseproof on top of the foil and butter it. Tip into a mixing bowl. Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the paper. Preheat oven to 200 C / Gas 6. Butter a large sheet of baking paper and set aside. Butter a large sheet of baking paper and set aside. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Simple Jam Roly Poly ready in half an hour with the same great taste! Serve with lots of hot custard or cream. Method. Preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, mix together flour, baking powder, salt and sugar. Choose the type of message you'd like to post. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Tip … This jam roly-poly is simple to make, comforting and sure to bring back memories of traditional school dinners. Stir in suet and enough water to create a … Recipe from Good Food magazine, November 2009. Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Heat oven to 180C/160C fan/gas 4. Add the Jam into the middle and fold over or roll over so all the jam is covered by pastry. https://www.greatbritishchefs.com/recipes/jam-roly-poly-recipe Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. New! Lift the parcel directly onto the rack above the tin and cook for 1 hr. Line a baking tray with baking parchment. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Jam roly poly with custard | James Martin's Saturday Morning Try the Hairy Bikers’ recipe for jam roly-poly. Rub butter into flour and sugar until it looks like crumble. Stir the flour, suet, sugar and salt in a large bowl until fully combined. Stir the flour, suet, sugar and salt in a large bowl until fully combined. Wrap the roly poly in the baking paper, making a long pleat in the paper to allow the pudding to expand as it cooks. Twist the ends of the paper like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside. The pudding should be well risen and lightly browned in places. New! Get up to 50% off a luxury towel set! Put on a board or serving plate and cut into thick slices. Serve with plenty of custard. Get up to 50% off a luxury towel set! Pour boiling water halfway up the roasting tin and cook in the oven for 30–35 minutes. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve. Read about our approach to external linking. Add up to 30ml of water until it starts to blend together and make a pastry like texture and look. Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it. Slowly stir in the milk to form a soft, spongy dough. Preheat the oven to 200C/180C Fan/Gas 6. STEP 5 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). Use a wooden spoon to mix together the butter, flour, suet, 3 tbsp sugar and a pinch of salt. 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. Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. See more Great British puddings recipes (29), The Hairy Bikers' fish pie with cheese mash. Member recipes are not tested in the GoodFood kitchen. Repeat the process with a large piece of kitchen foil. Tip the dough out onto a floured surface and knead for a few minutes. It's an easy homemade version of a childhood classic. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious. Make the dough. Add the Jam into the middle and fold over or roll over so all the jam is covered by pastry. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Good Food Deal
Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle. 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). Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. You may need a drop more milk, depending on your flour. Place the pudding onto a roasting rack set on a deep-sided roasting tin. Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Roll out the pastry so it is flat using flour underneath to stop it sticking ! Mix the milk and vanilla together in a hug, then slowly pour into the flour mix, stirring constantly, until a dough starts to form.