Jam Roly Poly Mary Berry Recipes

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NIGELLA'S JAM ROLY-POLY



Nigella's jam roly-poly image

Nigella's jam roly-poly pudding is complete comfort food. It's baked to make cooking a little less challenging, leaving you with a slightly crisp edge rather than complete steamy stodge.

Provided by Nigella Lawson

Categories     Cakes and baking

Yield Serves 6

Number Of Ingredients 10

250g/8oz self-raising flour
pinch salt
50g/2oz light brown sugar
125g/4oz shredded suet (vegetarians may substitute vegetarian suet)
6-8 tbsp water
5 tbsp raspberry jam, warmed
milk, for brushing
1 free-range egg, beaten
demerara sugar, to glaze
custard, to serve

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough.
  • Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in.
  • Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk.
  • With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well.
  • Place the pastry roll onto a greased baking sheet with the sealed edge underneath.
  • Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar.
  • Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through.
  • Remove from the oven and sprinkle on a little more demerara sugar.
  • To serve, place generous slices of the roly-poly into bowls and serve hot with custard.

JAM ROLY-POLY



Jam roly-poly image

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

50g salted butter, cold and cut into chunks, plus extra for greasing
250g self-raising flour, plus extra for rolling
1 vanilla pod, seeds scraped out
50g shredded suet
150ml milk, plus a drop more if needed
100g/4oz raspberry or plum jam, or a mixture
custard, to serve

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



Jam Roly-Poly image

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

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus more softened for parchment paper
3/4 cup whole milk
3/4 cup homemade or good-quality store-bought raspberry jam
3 tablespoons very finely chopped semisweet chocolate (optional)
Creme Anglaise (optional), for serving

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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