Cherry Roly Poly Recipes
CHERRY ROLY POLY
A neighbor when I was growing up used to make this and shared the recipe with my mother. Serve with cream or your favorite pudding sauce.
Provided by GINGER P
Categories Cherry Desserts
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- To make dough: In a medium bowl, sift together flour, baking powder and salt. Cut in shortening with a pastry blender or two knives, until mixture resembles coarse crumbs. Stir in milk, a little at a time, and mix well. Knead briefly. Set aside.
- For filling: In a medium bowl, stir together cherries, sugar, cinnamon and lemon zest until well mixed.
- On a floured surface, roll the dough into a rectangle 1/4 inch thick. Brush with melted butter. Spread the cherry filling evenly over the surface of the dough, leaving 1/2 inch around the edges. Roll up the dough, starting at a short end, and pinch together all the edges so that the juice will not escape. Wrap roll in a kitchen towel or cheesecloth and tie loosely.
- Place in a steamer or colander over boiling water, cover and steam for 90 minutes, until dough is firm. Remove cloth, slice and serve.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 66.8 g, Cholesterol 12.3 mg, Fat 13.8 g, Fiber 2.4 g, Protein 5.8 g, SaturatedFat 5.1 g, Sodium 606.6 mg, Sugar 33.3 g
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- Make the jam. Put the cherries in a small, deep-sided saucepan, add the sugar and lemon juice and bring the mixture to the boil over a low heat. Crush the cherries and sugar together using a potato masher, then when the sugar has dissolved, increase the heat and boil for a further 4 minutes, until thickened.
- Tip the flour into a bowl. Add the butter, suet and sugar and stir everything together with a table knife. Mix the milk and almond extract together in a jug, then pour the liquid (you may not need it all, so go carefully) into the flour mixture and bring it together with the knife to form a soft but not wet dough.
- Stir the jam to loosen it, if necessary, then spread it over the dough leaving a 1.5cm border around each edge.
- Position the dough so that a long edge is closest to you. Working from that long edge, loosely roll the dough (it will expand during baking) into a sausage shape and seal the ends by pinching them together.
- Boil a kettle of water and place a roasting tin on the bottom rack of the oven. Pour the boiling water into the roasting tin, then place the roly-poly on the middle shelf above the roasting tin.
- Meanwhile, place a non-stick frying pan over a medium–low heat. Add the flaked almonds and toast them until golden. Remove the flaked almonds from the pan and set them aside.
- While the roly-poly is baking, make the custard. Heat the milk in a heavy-based saucepan over a medium heat to just below boiling point.
- In a large mixing bowl, using an electric hand whisk, whisk together the egg yolks, sugar, cornflour and vanilla extract until pale and fluffy.
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