Saturday, 4 August 2012

Black Cherry Jam Roly Poly

Along with spotted dick, bread and butter pudding, apple crumble and chocolate sponge, jam roly poly is one of those desserts that sends my thoughts straight back to school meals. It's nostalgic food. 

Along with the chicken kiev, Angel Delight, Vienetta ice cream and prawn cocktail, roly poly was really a food of the 70's and 80's. But in the British food revival of recent years it seems to have been forgotten about. And what a shame.

When I started researching how to make this, I came across recipes that wrapped the pudding up in baking parchment and steamed it. And, though this is the traditional way, it felt like more effort than was required for this otherwise simple dessert. Baking it on a tray works just fine. Though, wrapping it up will reduce the risk of it splitting during cooking. 

Oh, and it must be served with custard. Preferably a shop bought one to get the whole nostalgia-effect thing.

Black Cherry Jam Roly Poly

Preheat oven 180°C. Combine the flour, sugar and suet. Then add the egg and vanilla. Gradually add the milk, until you get a dough that is slightly sticky - you may not need all the milk.


On a well-floured work surface, roll the dough out to about 0.5cm thickness. Trim the sides so it's neater.

Spread the jam, leaving a small gap around the edges.

Brush the edges of the dough with a little water. Carefully roll the dough up and transfer to a greased baking tray. Bake for 40 minutes.

No comments:

Post a Comment