NANNY'S NURSERY BAKED JAM ROLY POLY PUDDING
One of the mainstay recipes of Nanny's culinary repertoire for Nursery puddings, a classic British baked Jam Roly Poly - you cannot beat it! And, not just for children either, but "big" children, especially men love this pudding with lashings of custard! This pudding can be steamed as well as baked, but I much prefer the baked version for taste and ease. If you find shredded suet hard to obtain, put a block of butter in the freezer and grate it when it has frozen - this is the best substitute I know - it's the small grains or flakes of suet/butter that gives the pastry its rise and texture. I find the best jams for this delectable pudding are raspberry, plum and High Dumpsy Dearie; I have this recipe posted on Zaar: Recipe #253728. However, any other jam would be fine, depending on what you have available, and golden syrup is also delicious. Feel free to use vegetarian shredded suet as I often do, it is lighter than shredded beef suet, although not as traditional.
Provided by French Tart
Categories Dessert
Time 1h50m
Yield 1 Jam Roly Poly, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200°C/400°F/Gas Mark 6.
- Grease/line a large rectangular baking tray - about 12 x 9 inches.
- In a large bowl, mix the flour, suet and salt together.
- Add sufficient cold water to make a pliable dough.
- Turn the dough out onto a floured board, and knead gently.
- Roll out the pastry into a rectangle of about 10 x 8 inches.
- Spread the surface of the rolled pastry with the jam of your choice, to within 1 inch of the border.
- Moisten the edges of the pastry with some water, and roll it up loosly like a Swiss Roll, starting at the narrow end.
- Press the edges together firmly to seal and gently lift onto a greased/lined baking tray - with the join UNDERNEATH the Roly Poly.
- Bake for about 30-35 minutes until golden brown.
- To Steam:.
- Loosely wrap in greaseproof paper and foil, and steam for 1 1/2 hours.
- To Serve:.
- Serve hot, cut into slices and with custard or cream.
Nutrition Facts : Calories 544.5, Fat 28.9, SaturatedFat 15.8, Cholesterol 20.4, Sodium 11.3, Carbohydrate 63, Fiber 1.9, Sugar 12.3, Protein 6.7
JAM ROLY POLY
Grandma would also steam or boil this pudding. She made a large pleat in some greaseproof paper or a clean tea towel to allow for expansion. Then, she wrapped the pudding loosely, tying each end with some kitchen string (like a christmas cracker), She then boiled or steamed the pudding for 2 hours until cooked. If you find shredded suet hard to obtain, put a block of butter in the freezer and grate it when it has frozen.
Provided by dylan and nias mommy
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
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.
JAM ROLY-POLY
This classic retro dessert is a sweet favourite that is still popular with children (and adults) today.
Provided by Matt Tebbutt
Categories Desserts
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- To make the jam roly-poly, start by greasing and lining a large roasting tin. Combine the lemon juice and jam in a small saucepan and warm gently.
- Mix the flour, suet and salt in a large bowl to combine. Add just enough of the milk to bind the mixture. Dust a work surface with flour and roll out the dough into a rectangular shape about 1cm/½in thick. Brush the dough evenly all over with the warmed jam. Roll the dough up from one of the short ends and wrap in greaseproof paper, then in kitchen foil, making sure it is well sealed. Place in the roasting tin, seam-side down and chill overnight.
- Preheat the oven to 220C/200C Fan/Gas 7. Place the wrapped roly-poly in the oven for 20 minutes, then remove the foil, brush with beaten egg, sprinkle with caster sugar and place back in the oven to bake for another 10 minutes.
- To make the custard, bring the milk and vanilla to scalding point in a saucepan over a low heat. Mix the yolks, cornflour and sugar in a large bowl, then pour the hot milk into the egg mixture, stirring constantly. Remove the vanilla pod and pour the custard back into the pan. Stir continuously over a low heat until thickened and there are no lumps.
- To serve, cut the roly-poly into slices and place in serving bowls. Pour over the custard and garnish with the raspberries and mint.
NIGELLA'S JAM ROLY-POLY
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
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.
WW JAM ROLY POLY FOR ONE
A Weight Watchers version of a favourite Australian recipe. Use your favourite jam (jelly). This a quantity for one serving. Serve with hot pouring custard. Australian measurements used. 5 Points
Provided by auntchelle
Categories Dessert
Time 22m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 191.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 15.9, Carbohydrate 42.6, Fiber 1.1, Sugar 14, Protein 3.9
JAM & WHITE CHOCOLATE ROLY-POLY
A suet pudding that's baked instead of steamed, and rolled for a modern twist
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 1h10m
Yield Serves 4 (with leftovers)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 824 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 57 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.82 milligram of sodium
JAM ROLY-POLY
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
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.
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
More about "ww jam roly poly for one food"
JAM ROLY-POLY | SWEETS AND DESSERTS RECIPES | JAMIE …
From jamieoliver.com
Servings 8-10Calories 200 per serving
- Let a child stir the mixture while another (or you) adds the milk, a splash at a time, to combine – you want to make a lovely soft, but not sticky, dough.Flour a surface and show the kids how to roll the dough out to a rectangle that measures approximately 20cm x 30cm and is 1cm thick.
- Trim with a knife to even out, if necessary.Let the kids take over for the fun part: dollop the jam over the dough, spreading evenly to leave a 1cm border from the edges.
EVERMADE FOODS | WARRENTON VA
From facebook.com
NADIYA'S JAM ROLY POLY RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE A JAM ROLY-POLY | TESCO REAL FOOD
From realfood.tesco.com
HOW TO MAKE A JAM ROLY-POLY | FEATURES | JAMIE OLIVER
From jamieoliver.com
PLUM JAM ROLY-POLY RECIPE - BBC FOOD
From bbc.co.uk
JAM ROLY-POLY | TRADITIONAL DESSERT FROM ENGLAND | TASTEATLAS
From tasteatlas.com
JAM ROLY POLY RECIPE
From keefcooks.com
NINJA FOODI EASY RECIPES | JAM ROLY POLY COOKED IN THE 9 …
From facebook.com
RURAL KING - AMERICA'S FARM AND HOME STORE
From ruralking.com
HUNGRY LIKE THE WOOF
From frommfamily.com
JAM ROLY-POLY | BRITISH FOOD: A HISTORY
From britishfoodhistory.com
JAM ROLY-POLY | PUDDING RECIPE
From cowbridgekitchen.com
WARRENTON, VA MAP & DIRECTIONS - MAPQUEST
From mapquest.com
ROLY POLY - CLASSIC DESSERT LOADED WITH COMFORT
From thesouthafrican.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love