Jam Roly-Poly with Raspberry Jam

Time for Dessert

Jam Roly Poly myfavouritepastime.com_6430We have continued to have rain. I love it because I don’t have to water the lawn. I don’t have much of a lawn, anyway. I hope you are enjoying summer, wherever you are. I am currently on a dessert-eating, spree. It’s great, except for the weight, that’s creeping up, around my middle. It looks appalling. But I guess it’s the price you pay for eating desserts, every single night. If you ever want to eat dessert, please do it at lunchtime.

Jam Roly Poly myfavouritepastime.com_6436I decided to make some Jam Roly Poly. The recipe called for vegetable suet, but I couldn’t find any, in my local stores. Maybe I didn’t look in the right corner? I forgot to ask the attendants. Wiki says, vegetable suet is made from palm oil combined with rice flour and it resembles shredded beef suet, so no need to rub or cut it into the flour. I shall continue looking for it, because I really loved the dessert.

Jam Roly Poly myfavouritepastime.com_6426_2I served the Jam Roly Poly with freshly made custard. It was so good I threw away the extra yellow stuff in a tin, called custard powder. I shall never use it again for sure. You can serve your Jam Roly Poly with the yellow stuff if you like, as for me, I am now practicing  “from the scratch eating”. And now, time to share the recipe.

  • Ingredients for the suet Pastry
  • 190g (1½ cups, 6oz) self-raising flour
  • 50g (2oz) all-purpose (plain) flour
  • a pinch of salt
  • 15ml (1 tablespoon) castor sugar
  • 75g Vegetable Suet (I used shortening because I couldn’t find suet)
  • 150ml semi-skimmed milk (I used half buttermilk) I used only 100mls
  • 2 tablespoons raspberry jam (if you want your dessert sweet use a very sweet jam, mine wasn’t)
  • 1 tablespoon yellow sugar to sprinkle, liberally on top

Jam Roly Poly myfavouritepastime.com_6701Please always remember to assemble all ingredients before you start

Jam Roly Poly myfavouritepastime.com_6725Sift the flours, salt and sugar into a mixing bowl

Jam Roly Poly myfavouritepastime.com_6728and then add the vegetable suet and mix together. (I couldn’t get vegetable suet so I added cubed shortening)

Jam Roly Poly myfavouritepastime.com_6729I rubbed the shortening into the flour until it resembled fine breadcrumbs.

Jam Roly Poly myfavouritepastime.com_6732 Pour in enough milk and mix to form soft, but not sticky dough. Knead lightly on a floured surface until smooth and free from cracks

Jam Roly Poly myfavouritepastime.com_6734Roll the dough out to an oblong 9” x 11” (23cm x 28cm).

Jam Roly Poly myfavouritepastime.com_6737Spread the raspberry jam over the dough leaving a 1” (2.5cm) boarder all round. Brush the boarder with milk

Jam Roly Poly myfavouritepastime.com_6742and then roll up the dough to completely enclose the jam. Pinch the ends firmly together to seal.  Place the roll, with seam side down on the greased baking tray (or on parchment). Brush with milk, then sprinkle, liberally with the yellow sugar.

Jam Roly Poly myfavouritepastime.com_6744Bake 35-45 minutes until risen and golden brown. (its natural for a Roly poly to crack along its length as it cooks).

  • Custard Ingredients
  • 3 eggs
  • 2 tablespoons sugar (I suggest you add to your taste, mine wasn’t very sweet, but I like it that way)
  • 10ml (2 teaspoons) cornflour (cornstarch)
  • ½ teaspoon vanilla essence
  • 400ml (2⅔ cups) milk

Jam Roly Poly myfavouritepastime.com_6702Ingredients for custard

Jam Roly Poly myfavouritepastime.com_6706Put the eggs, castor sugar, cornflour (cornstarch), and vanilla essence into a bowl

Jam Roly Poly myfavouritepastime.com_6709and whisk.

Jam Roly Poly myfavouritepastime.com_6711Heat the milk until it comes almost to the boil,

Jam Roly Poly myfavouritepastime.com_6712then whisk the milk into the egg mixture.

Jam Roly Poly myfavouritepastime.com_6717Pop the mixture into the microwave on high for 2½-3 minutes, stirring every 30 seconds with a wire whisk. As soon as the the custard thickens,

Jam Roly Poly myfavouritepastime.com_6718pour it through a nylon sieve into a serving jug/container, keep warm. (if you don’t have a microwave, place the bowl over a saucepan of simmering water and cook, stirring continuously until the custard thickens (This didn’t work for me, it took too long to thicken)

Jam Roly Poly myfavouritepastime.com_6721This is what the final custard looks like

Jam Roly Poly myfavouritepastime.com_6429Serve the Jam Roly poly hot, with the warm custard.

Jam Roly Poly myfavouritepastime.com_6435Frankly speaking, I enjoyed eating the Roly poly very much.

Jam Roly Poly with Raspberry Jam

Preparation time: 30 minutes; Cooking time: 35-45 minutes; Serves: 4-6

Ingredients

For the suet Pastry

  • 190g (1½ cups, 6oz) self-raising flour
  • 50g (2oz) all-purpose (plain) flour
  • a pinch of salt
  • 15ml (1 tablespoon) castor sugar
  • 75g Vegetable Suet (I used shortening because I couldn’t find suet)
  • 150ml semi-skimmed milk (I used half buttermilk) I used only 100mls
  • 2 tablespoons raspberry jam (if you want your dessert sweet use a very sweet jam, mine wasn’t)
  • 1 tablespoon yellow sugar to sprinkle, liberally on top

For the custard

  • 3 eggs
  • 2 tablespoons sugar (I suggest you add to your taste, mine wasn’t very sweet, but I like it that way)
  • 10ml (2 teaspoons) cornflour (cornstarch)
  • ½ teaspoon vanilla essence
  • 400ml (2⅔ cups) milk

Instructions

  1. Preheat the oven to 425°F (220°C). Lightly grease a baking tray (sheet) or just line it up with parchment (greaseproof paper).
  2. Sift the flours, salt and sugar into a mixing bowl and then add the vegetable suet and mix together. Pour in enough milk and mix to form soft, but not sticky dough. Knead lightly on a floured surface until smooth and free from cracks.
  3. Roll the dough out to an oblong 9” x 11” (23cm x 28cm). Spread the raspberry jam over the dough leaving a 1” (2.5cm) boarder all round. Brush the boarder with milk and then roll up the dough to completely enclose the jam. Pinch the ends firmly together to seal.
  4. Place the roll, with seam side down on the greased baking tray (or on parchment). Brush with milk, then sprinkle, liberally with the yellow sugar.
  5. Bake 35-45 minutes until risen and golden brown. (its natural for a roly poly to crack along its length as it cooks).
  6. To make the custard: Put the eggs, castor sugar, cornflour (cornstarch), and vanilla essence into a bowl and whisk. Heat the milk until it comes almost to the boil, then whisk it into the egg mixture.
  7. Pop the custard into the microwave on high for 2½-3 minutes, stirring every 30 seconds with a wire whisk. Immediately the custard thickens, pour it through a nylon sieve into a serving jug, keep warm. (if you don’t have a microwave, place the bowl over a saucepan of simmering water and cook, stirring continuously until the custard thickens (This didn’t work for me, took too long to thicken)
  8. Serve the Jam roly poly hot, with the warm custard.
  9. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
  10. Cup measures based on assumption, 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup. The Australian cup = 155g flour so that would change cup measures.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the roly poly at 425°F (220°C) for 35 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please weigh ingredients!
  • Make sure you seal the edges properly. If you want to be fancy, like me, sprinkle dried fruits. Don’t add fresh fruits, it didn’t work for me. Most of the strawberries oozed out. It was a very unpleasant sight.
  • If the custard is very thick add a little extra milk. 

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

58 thoughts

  1. Liz –
    This looks amazing! 🙂 It reminds me a bit of rugelach, though that has cream cheese in the dough. Your custard looks so GREAT by the way. I have never made a custard. Of course I bookmarked this! I love raspberry jam. I have been eating WAY too much dessert lately – but baking and eating sweets is my favorite pastime I suppose (though cheese and wine are always a close second!). Thank you for sharing!

    Warmly –
    Shanna

    1. Hi Shanna,
      The custard tasted really great. I’ve made it so many times, I’ve lost count. I love raspberry jam too. We’ve been clearing jars way too fast. I love cheese and wine too although I tend to drink more Baileys or Amarula…great liquors for nightcap. Thanks Shanna, for being here, always. I truly appreciate.
      Liz

      1. Hi, Liz,
        What can I say? You are a pro. A nightcap – how fabulous! My grandmother, the most elegant and fabulous lady in the world, always has a nightcap. I have never tried Amarula – do tell. Have a lovely day!
        Best,
        Shanna

        1. Ha ha a nightcap, once in a while, is a great thing. I’m totally impressed by your grandma. You should try Amarula..soon. Thanks. Best of Best
          Liz

  2. Yum! The Roley Poley was tres bien I loved the match of the jam and the custard with the nice soft and crunchy crust. If I make anymore things that custard will go well with them. Thanks for the recipe.

    1. Hi Papjiji,
      Nice to see you after such a long spell of silence. What happened to you? I’m glad you loved the Roly Poly’s, I adored them. We ate them within minutes.
      Thanks so much for popping by and wish you a wonderful week. Hope you had a pleasant day, today? We had an awesome weather and we just love it!

    1. Hi Melissa,
      Ha ha, I did enjoy that Jam Roly Poly very much. I added it to my repertoire of family desserts. Please enjoy yours, whenever you make it. Thanks for your compliments. Your visit is much appreciated. Enjoy the rest of the weekend!

  3. The amount of time you spent each day in the kitchen to make every meal a special one for your family is admirable ! You’re indeed an amazing all-in-one cook & mum, Liz !

    1. Thank you so much for your kind words, Veronica. You’ve made my day. I never know what to say when someone showers me with praise, but I do know that I really appreciate your compliments. I wish you a wonderful day. Best wishes!

  4. This is the first time I’ve seen this dish; it looks delicious. It’s okay to indulge in dessert; they say we have separate stomachs for it. (Oh, if only that were true…) Have a lovely week!

    1. I think I have to borrow one of your separate stomachs, that would really help. The weight around my middle keeps inching on. Have a lovely week too!

  5. this brings back memories – not all great, courtesy of school lunches – thankfully this looks 100 times more appetising than anything served to British kids in the 70s. I can’t wait to make it and destroy my preconceptions, thanks

    1. You know I went to boarding school and so I completely understand what you mean. But I’m kind of glad I went through some tough times. Makes you grow up into a more sensible human being. Thanks. Wish you a lovely week!

    1. Gobble up and worry about the calories later. That’s what I always do…thanks for complimenting. I wish you a fantastic week ahead!

    1. Hey there Keith,
      What a wonderful surprise on a Sunday morning. I know you’ve been having a whale of a time so I will not even ask. I shall wait to read about all your adventures in your blog posts. Thanks so much for showering me with a multitude of likes. You know how much I always appreciate! Best wishes to your family.

  6. I would be more than happy with this roly-poly served as-is, Liz. Adding homemade custard is genius! I have to get some people over here so that I can make this dessert. If I make it when there are no guests, there’ll be no one to share it with. Wait a minute. Why is that wrong? 🙂

    1. Are you sure? I love homemade custard and my kids love it too, so I always have willing eaters to share it with, so an excuse to make it all the time. Thanks for being here several times. I have just been glimpsing your family photos. Have a lovely Sunday!
      P/S Bear hugs to Max…

    1. Ha ha I’m posting soup right now, in a few minutes. Need to take a break from sweet. Thanks for the visit. Wish you a lovely weekend!

        1. I have a long list of posts, waiting. I seem to cook faster than I post. I look forward to your soups. Thanks and goodnight!

  7. Roly Poly brings back fond memories of my time in Oxford with my friends, which is the one and only time I had it. Thick stodgy creamy and sweet, a very classic British dessert! Try not to think of the calories though.

    1. I stopped thinking abut calories even though I still worry about my “middle” and all the weight that seems to be depositing there. Thanks for giving me information about FG, I never knew you had to submit, like a scientific journal. Have a great weekend.

      1. Welcome. There are actually a few other food photo galleries like that, like Tastespotting, Tasteologie and Finding Vegan (for vegan recipes). But I find FG has the best curated ones. A good way to find inspiration too.

        1. Thanks for educating me. Right now I just focus on growing my blog and worry less about where to transport my photos. I have a dormant account on Pinterest (my wall is empty) but lots of my photos have been pinned there by other people. I don’t mind Pinterest really. I just don’t have the time to work on my wall. Thank you for conversing with me. Have a lovely evening!

    1. LOL, your list must be several Km long by now. Last night I made some pork chops on my list. It was great checking it off, and saying to myself “300 more to go”. I did make a baby step, you know! Have a lovely weekend!

      1. Whew! 300 is quite long for me, haha!! You’ve been posting a lot lately so I guess you’re doing great. 🙂 Hope we have additional hours in a day. 😀 Have a lovely weekend, too.

        1. I have a backlog of posts so i shall be posting daily until further notice. I seem to cook faster than I post. I am now working on my next post for later, today. Enjoy your weekend!

    1. After breakfast, I assume you don’t live a sedentary life, you move around. After dinner, I crawl into my bed with a stomach full of dessert….thanks for visiting me and have a lovely day!

  8. What a classic pudding! Really homely and warming. A definite guilty pleasure. Love how you made your own custard, it looks really easy to do. Great post and pictures.
    Steph 😃💋

    1. Thank you so much for complimenting. The pudding was nice, while it lasted. It was gobbled up in seconds. The custard was superb. I have just bookmarked your pear and peach crumble. Have a lovely day!

  9. I just happened to be passing by the “Reader” and there were your jam roly poly’s. Don’t they look good. I can see where the custard would be a wonderful addition to the dish. I love custard. I don’t often make it but I think this recipe looks easy enough and certainly within my grasp to make. Perhaps next time we get together at my oldest son’s for Sunday brunch I shall make it and take along! Have a wonderful long weekend Liz, we had a small shower today but the clouds are still hanging around. There is a high pressure area moving onto the coast so we are hopeful the clouds will clear off and start their eastward journey. I’m sorry if they keep moving towards you. I understand you have seen a fair bit of cooler and wetter weather. Do you find your summers seem to last longer these days? Ours certainly do. All the best.

    1. It’s very easy to make except it calls for vegetable suet and I could’t find it. We have had rain, as usual. I’m now used to it. Opening windows is now a regular thing except for the irritating noise from the lawn mowers.
      I find the summer wheezing away at a terrific speed. I think it’s because I’m so busy. Enjoy your summer while it lasts. And thanks so much for leaving me this message. Wish you a happy long weekend!

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