VINTAGE RECIPE: JAM ROLY-POLY RECIPE WITHOUT SUET
This jam roly-poly recipe without suet is a delicious way to showcase and use up your jam in a frugal dessert. It's adaptable to ingredients on hand as well as gluten and dairy free.
Provided by Andrea Sabean
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- Mix the dry ingredients. Cut in the butter or oil until well combined. Pour in the milk and gather the dough into a ball.
- Turn dough out onto floured surface and roll 1/4" thick. Spread with jam. Gently roll into a log-shape. Some jam might squeeze out at this point, don't worry about it.
- Place on a piece of parchment paper, fold in the ends, and roll the paper until the pudding is completely covered. Alternatively, you can cut the pudding in half and place in a greased glass bowl. Cover the bowl with a piece of cotton or parchment paper and secure with an elastic band or piece of string.
- Place pudding in a steamer basket over boiling water and steam for 45 minutes. Remove from the parchment and serve.
APPLE ROLY-POLY
This apple dessert isn't very fancy, but it's genuine regional fare. It came from my grandmother. With 13 children plus the men at Grandpa's sawmill, she had to do lots of cooking each day! -Megan Newcombe, Cookstown, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. , Roll out on a floured surface into a 15x10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. , Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place slices, cut side down, in a 13x9-in. baking pan. , For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream., Carefully pour hot topping over dumplings. Bake, uncovered, at 350° for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm.
Nutrition Facts : Calories 336 calories, Fat 15g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 329mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
JAM ROLY-POLY
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
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
ROLY POLY
This is how my mother (who hates cooking) always made roly poly, which is usually made with a suet pastry. I still remember it fondly - we had it with custard after Sunday lunch.
Provided by laurachristie
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- Mix the flour and baking powder and rub in the butter/margarine.
- Using cold water, make the mix into a pastry.
- On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
- Spread the syrup/jam over the pastry and roll it into a cylinder.
- Place the roll into a deep dish.
- Dissolve the sugar in the warm water and pour over the roll.
- Bake for 30-40 minutes until golden. Serve immediately.
Nutrition Facts : Calories 539.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 263.2, Carbohydrate 77.3, Fiber 1.6, Sugar 28.1, Protein 6.1
JAM ROLY POLY
This is my husband's favorite dessert, and I have to admit to having a fondness for it myself. We love it warm with hot custard sauce. It's one of those economical desserts made up from things most people readily have in their cupboards. More comfort food.
Provided by MarieRynr
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350*F (180*C).
- and line a baking tray with baking paper.
- Sift the flour into a large bowl and add the butter.
- Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir through the sugar.
- Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
- Turn onto a lightly floured surface and gather together to form a smooth dough.
- On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
- 5 inches by 9 inches.
- Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
- Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
- Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
- Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
- Serve warm with custard.
Nutrition Facts : Calories 633.2, Fat 26.4, SaturatedFat 16.4, Cholesterol 69, Sodium 205.3, Carbohydrate 91.5, Fiber 2.3, Sugar 32.4, Protein 7.4
ROLEY POLEY PORK ROLL
Make and share this Roley Poley Pork Roll recipe from Food.com.
Provided by Tonkcats
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Combine ground pork, tomato sauce, egg, green pepper and thyme or sausage seasoning; mix lightly.
- Put meat mixture into 8 x 10 x 1/2-inch rectangle.
- Top with mixture of remaining ingredients (cornbread mixture).
- Spread not quite to edge.
- Roll up jelly roll fashion.
- Place on baking sheet.
- Bake for 1 hour and 15 minutes.
Nutrition Facts : Calories 646.3, Fat 27, SaturatedFat 8.6, Cholesterol 222.2, Sodium 660.4, Carbohydrate 29.7, Fiber 3.4, Sugar 9.9, Protein 66.8
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JAM ROLY-POLY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory DessertsServings 6
- Preheat the oven to 200C/180C Fan/Gas 6. Butter a large sheet of baking paper and set aside.
- Stir the flour, suet, sugar and salt in a large bowl until fully combined. Slowly stir in the milk to form a soft, spongy dough.
- Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle.
- Spread the jam onto the dough, leaving a 1.5cm/½in border. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down.
- Place the pudding onto a roasting rack set on a deep-sided roasting tin. Pour boiling water halfway up the roasting tin and cook in the oven for 30–35 minutes.
- Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the paper.
- The pudding should be well risen and lightly browned in places. 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.
- Put on a board or serving plate and cut into thick slices. Serve with lots of hot custard or cream.
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