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Oven-baked Jam Roly Poly
Oven-baked Jam Roly Poly is a traditional British recipe for a classic dessert of a flour, salt, suet and salt dough (the roly-poly) that's flattened, covered with raspberry jam, rolled up Swiss (jelly) roll fashion, placed on a baking tray and oven baked until done and which is classically served sliced into rounds and covered in custard. The full recipe is presented here and I hope you enjoy this classic British version of: Oven-baked Jam Roly Poly.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
68
Rating: 
Tags : Dessert RecipesBaking RecipesCake RecipesBritish Recipes
Most Roly Polies are either assembled in pudding basins or are tied in pudding cloth and steamed. Whilst this guarantees a light and fluffy texture, they tend to take a long time to cook. This variant allows you to cook the Roly Poly in an oven and it takes 40 minutes to cook rather than 3 hours.
Ingredients:
250g self-raising flour
pinch of salt
125g suet
250ml cold water (about) to combine
4 tbsp raspberry (or blackcurrant) jam
milk, to glaze
Method:
Sift the flour and salt into a bowl then add the suet and stir to mix thoroughly. Slowly add the water and stir the mixture to combine. Typically you will need around 200ml, but only add enough to bring the mixture together as a stiff dough. Knead into a smooth ball then turn onto a lightly-floured surface and roll out onto a rectangle about 1cm thick.
Spread the jam over the top of the dough (but leave a 2cm border all the way around). Carefully brush a little water along one long edge of the dough. Grab the opposite end and fold from there towards the end you've just wetted. This means that you can seal the pastry with the wet end.
Turn the dough over so that the seal lies underneath then transfer to a well-greased baking tray. Brush all over with a little milk and place in an oven pre-heated to 180°C (350°F/Gas Mark 4). Bake for 40 minutes, or until the pastry is golden brown and the jam is bubbling out at both ends.
Serve immediately, cut into thick rounds and smothered in custard.
