Berry Roly Poly Recipes

JAM ROLY-POLY

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.

JAM ROLY-POLY

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.

BERRY ROLY-POLY

Steps:

• Preheat the oven to 160°C.
• Sift the flour and baking powder into a bowl, then stir through the suet, lemon zest and caster sugar.
• Slowly add 150ml water, stirring until the mixture is combined.
• Roll out the dough on a lightly floured board to a 24cm x 36cm rectangle.
• Spread the jam over, leaving a 2cm border, then sprinkle with berries.
• Brush the edges with a little water.
• Roll up from the long edge into a log.
• Carefully transfer the roly-poly to a baking sheet lined with baking paper, seam-side down.
• Brush with milk, sprinkle with demerara sugar and bake for 30-40 minutes or until golden and cooked through.
• Slice and serve warm with custard.

STEAMED CRANBERRY ROLY-POLY

Steps:

• To make the filling, warm the cranberries and icing sugar together in a saucepan until the fruits begin to soften. Increase the heat, so the juices boil and become jammy. Pour the mixture into a bowl, then stir in the cranberry sauce or jelly. Leave to cool. Butter and lightly flour a large sheet of greaseproof (about 40 x 30cm), and sit it on a bigger sheet of foil. Put a steamer on to simmer.
• For the dough, mix together the flour, suet, caster sugar and orange zest with a wooden spoon. Stir in some milk until the mixture reaches the consistency of a soft pastry. Gather together into a ball, but don't overwork or it will toughen.
• On a lightly floured surface, roll the dough into a rectangle about 22cm x 25cm. Spread with the cooled cranberry mix, leaving a 2cm border around the edge. Moisten the border with cold water or milk before rolling into a cylinder. Start by tucking over the border of one of the short ends, then lift as you roll (see step 1, click photo above) so the jam doesn't get squeezed out. With the long join underneath, lay the roly-poly in the centre of the parchment paper. Fold over the long paper and foil edges to seal, leaving enough space above the pudding to allow it to rise. Squeeze the paper ends together tightly to seal them.
• Lay the parcel in the steamer over the simmering water, cover and steam for 1¼-1½ hrs, until firm to the touch. Rest for a min or two before unwrapping, slicing and serving. Vanilla custard is the perfect accompaniment and the roly-poly is best eaten as soon as it is made.