Jam Roly Poly Food

JAM ROLY POLY

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.

JAM ROLY POLY

Steps:

• Preheat your oven to 450 degrees F In a medium sized bowl, combine the sifted plain flour, baking powder and butter into a dough.
• Work into a dough with spatular.
• Knead into a dough.
• Turn onto a floured board.
• Roll out into a rectangle and spread jam (jelly) of your choice.
• Spread almost to the edge of the pastry.
• Roll up starting from the short edge of the rectangle and place into a greased baking dish.
• Then into a saucepan combine the butter, sugar and water.
• Stir over a medium heat on the stove until the mixture has melted.
• Pour mixture over the top of the Roly Poly place in an oven at 450 degrees for 10 mins then 350 degrees for 20 minutes.
• Watch the Roly Poly to make sure it does not burn.
• It will carmelise.
• Service with either, ice cream, custard or cream.
• Good luck.

JAM ROLY-POLY

Steps:

• Put the butter into the freezer around an hour before you start preparation.
• Preheat the oven to 180°C/fan 160°C/gas mark 4 and place a roasting tin filled with hot water into the bottom of the oven to create some steam whilst cooking the roly poly.
• Into a large bowl, sieve the flour and add the sugar. Grate the frozen butter into the flour and stir to mix. Make a well and add the egg yolk, milk and vanilla extract. Mix the ingredients together until you get a sticky dough.
• Put the dough on grease proof paper and roll out with a rolling pin, smother with jam and roll the dough towards you to make a roulade, then wrap loosely in the grease proof paper. Wrap the roll loosely in kitchen foil (as the roly poly will puff up during cooking) and seal the edges of the foil.
• Place on a baking tray and put in the oven for 50-60 minutes until cooked through. Remove and leave to cool.
• To serve add custard and if you want add some raspberries.

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.

EASIEST JAM ROLY POLY

Steps:

• Rub butter into flour and sugar until it looks like crumble
• Add up to 30ml of water until it starts to blend together and make a pastry like texture and look.
• Roll out the pastry so it is flat using flour underneath to stop it sticking !
• Add the Jam into the middle and fold over or roll over so all the jam is covered by pastry.
• 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).
• Add Custard to serve and enjoy !

WW JAM ROLY POLY FOR ONE

Steps:

• Preheat oven to 180 deg Celsius. Coat a flat oven tray with cooking spray.
• Combine flour and sugar in a small bowl. Rub in butter then pour in milk and mix to form a soft dough.
• On a sheet of baking paper gently & quickly knead dough. Roll out to a 13cm x 6cm rectangle. Evenly spread the jam on the dough. Roll up from short side, then fold the ends under.
• Place dough onto prepared tray and bake for 10-12 minutes or until golden & risen. Cool slightly before serving.

RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE

Steps:

• For filling:
• Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
• For dough:
• Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
• Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
• Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
• Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.

JAM ROLY-POLY

Steps:

• Fill a large heavy pot (at least 10 inches across, with a tight-fitting lid) with 1‚ inches water. Make a platform for pudding by setting metal cookie cutters or egg-poaching rings in bottom of pot.
• Center a 10- by 8-inch sheet of wax paper or parchment paper on top of a 14-inch square of heavy-duty foil with a short edge toward you.
• Roll out dough on a lightly floured surface to form a 10- by 6-inch rectangle. Spread jam over dough, leaving a ‚-inch border around edges, and brush border with water. Starting with a short side, roll up dough to form a 6-inch log. Gently pinch seam to seal.
• Center log, seam side down, on wax paper and brush with melted butter. Fold short sides of wax paper loosely over log and wrap log loosely in foil, crimping edges together over top to seal completely and leaving space in package for pudding to expand slightly.
• Bring water in pot to a boil and set mold on platform. Steam pudding, covered, over simmering water 1 1/2 to 2 hours (add more boiling water to pot if necessary), or until golden and puffed. Transfer pudding in foil to a rack and let stand 5 minutes.
• Unwrap pudding and gently slide onto a platter. Slice and serve immediately with custard sauce.

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.

ROLY POLY

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.

JAM ROLY POLY

Steps:

• Preheat the oven to 200oc/400of/gas 6, place the flour, suet and salt in a large mixing bowl and mix together thoroughly.
• Make a well in the centre of the mixture. Gradually add a little cold water, mixing until a soft dough forms.
• Knead the dough lightly until smooth. Turn out the dough onto a lightly floured surface. Roll out to a oblong about 27x23cm/11x9in.
• Using a palette knife, spread the jam out on the dough leaving a 1 inch border. Carefully roll up the dough from the shorter end. Seal seam with a little cold water.
• Wrap the roll in a piece of folded greaseproof paper, the wrap in folded foil. Place in a roasting tin, seam side down.
• Bake the pudding in the oven for 40minutes. Undo the foil and paper 15 minutes before the end of cooking time. Serve hot with custard.