Jam White Chocolate Roly Poly Food

JAM & WHITE CHOCOLATE ROLY-POLY

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a sheet of baking parchment. Mix the flour with the sugar, suet and a good pinch of salt, then bind with the milk to make a soft, but not sticky, dough. Add a dash more milk if it helps to bind the last few bits left in the bowl.
• Roll out the dough on a floured surface to a 20 x 30cm oblong. Spread with the jam and scatter with the chocolate, leaving a border all the way around.
• Roll up the dough from one short end so you have a sausage shape, then gently pinch the ends to seal in the jam. Carefully lift onto the prepared parchment.
• Fold the paper up over the ends of the roly-poly, then wrap up quite tightly. Secure with staples or bulldog clips all the way along the roll, as this will help you achieve the classic round shape.
• Bake for 50 mins until the roll feels firm and looks golden through the paper. Allow to stand for 5 mins before cutting, as this will stop the jam flowing out. Drizzle with the melted chocolate and serve with a jug of warmed custard.

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.

NIGELLA'S JAM ROLY-POLY

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

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.