Nannys Nursery Baked Jam Roly Poly Pudding Food

BAKED JAM ROLLS

Steps:

• Preheat oven to 400° or at mark 6. Grease a large ovenproof baking dish.
• To make the suet pastry, mix the flour and suet together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky) dough.
• Roll out the pastry to 1/4-inch thickness on a lightly floured surface to form a strip 8 to 10 inches long. Spread a good layer of jam (warmed, if necessary) over the pastry to within 1/2 to 1 inch of the edges. Moisten the edges of the pastry, roll up carefully from a long side. Pinch the top edge to form a seal. Seal the two ends well too, to prevent jam filling from spilling out during baking.
• Place the jam roll in the baking dish and bake at 400° for about 30 minutes or until golden brown.
• Serve hot or cold. To serve, cut in slices, and serve with custard.
• Alternatively, the mixture can be rolled up in a floured pudding cloth and steamed for about 2 1/2 to 3 hours to make Jam Roly Poly.

SOUTH AFRICAN ROLY-POLY BAKED DESSERT

Steps:

• Preheat oven to 350 deg F/180 deg Celsius.
• Grease a suitable oven dish, like a rectangular Pyrex dish.
• Mix the flour, baking powder and salt, and rub in the butter. (Can be done in a processor, also the next step).
• Add the beaten eggs, and then just enough milk, tablespoon by tablespoon, to make a fairly firm dough.
• It's easy to watch in the processor: as soon as a firm ball forms which is not sticky, but soft, the dough is ready.
• Roll the dough out quite thinly -- on a surface sprinkled with flour -- and form a rectangle, by cutting off bits and adding it on again -- you know how.
• Spread the dough with apricot jam.
• From one of the LONG sides, roll it up like a swiss roll.
• Cut this roll into 1 inch slices, using a serrated knife such as a bread knife. The jam WILL ooze out.
• Pack the slices, cut sides up, closely together, in the greased dish. Scoop the jam which oozed out on the surface you used, and just plonk back on to these rolls.
• In a pot, mix the boiling water (from your kettle), sugar, butter and vanilla and stir until sugar dissolves.
• With a tablespoon, ladle evenly over the slices of pudding, but beware: you will have more sauce than the baking dish can take. Usually you'll be left with about 3/4 cup. KEEP IT.
• Bake for about 40 - 45 minutes.
• When the sizzling pudding comes out of the oven, carefully pour the extra sauce over the centre slices: I find that, when baking, the sauce tends to pool on the sides.
• Now the hot pudding will absorb much of the leftover sauce in seconds. Use as much or as little as you like.
• Serve hot, with custard, ice cream or sweetened whipped cream.