Time for Dessert
We 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.
I 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.
I 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
- 250g (2 cups, 9oz) all-purpose flour
- 2 teaspoons baking powder
- a pinch of salt
- 15ml (1 tablespoon) castor sugar
- 75g Vegetable Suet (I used shortening because I couldn’t find suet)
- 150ml (⅔ cup) milk ( I used only 100ml)
- 2-4 tablespoons raspberry jam (if you want your dessert sweet use a very sweet jam, mine wasn’t)
- 1 tablespoon coarse granulated sugar to sprinkle, liberally on top
Please always remember to assemble all ingredients before you start
Sift the flour, baking powder, salt and sugar into a mixing bowl
and then add the vegetable suet and mix together. (I couldn’t get vegetable suet so I added cubed shortening)
I rubbed the shortening into the flour until it resembled fine breadcrumbs.
Slowly, add enough milk to form a soft, but not sticky dough. Knead lightly on a floured surface until smooth and free from cracks
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 long side of the dough to completely enclose the jam. Pinch the ends firmly together to seal. Place the roll, with seam side down on the prepared baking sheet. Brush with milk, then sprinkle, liberally with the granulated sugar.
Bake 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 large eggs
- 2-4 tablespoons sugar (to your taste)
- 10ml (2 teaspoons) cornstarch (UK-cornflour)
- ½ teaspoon vanilla essence
- 400ml (2⅔ cups) milk
Ingredients for the custard
Put the eggs, castor sugar, cornflour (cornstarch), and vanilla essence into a bowl
and whisk to combine.
In a small pan, heat the milk until it comes almost to the boil,
Slowly whisk in the milk into the egg mixture.
Pop 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,
pour 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)
This is what the final custard looks like
Serve the Jam Roly poly hot, with the warm custard.
Frankly 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
- 250g (2 cups, 9oz) all-purpose flour
- 2 teaspoons baking powder
- a pinch of salt
- 15ml (1 tablespoon) castor sugar
- 75g vegetable suet (I used shortening because I couldn’t find suet)
- 150ml (⅔ cup) milk (I used only 100ml)
- 2-4 tablespoons raspberry jam (if you want your dessert sweet use a very sweet jam, mine wasn’t)
- 1 tablespoon coarse granulated sugar to sprinkle, liberally on top
For the custard
- 3 large eggs
- 2-4 tablespoons sugar (to your taste)
- 10ml (2 teaspoons) cornflour (cornstarch)
- ½ teaspoon vanilla essence
- 400ml (2⅔ cups) milk
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment (greaseproof paper).
- Sift the flour, baking powder, salt and sugar into a mixing bowl and then add the vegetable suet and mix together. Slowly 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.
- 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 long side of 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 granulated sugar.
- Bake 35-45 minutes until risen and golden brown. (its natural for a roly poly to crack along its length as it cooks).
- To make the custard: Put the eggs, castor sugar, cornflour (cornstarch), and vanilla essence into a bowl and whisk to combine. Heat the milk until it comes almost to the boil, then slowly whisk it into the egg mixture.
- 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)
- Serve the Jam roly poly hot, with the warm custard.
- For cup measures: 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. I use a 240ml American cup.
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.
- Last Updated: February, 28, 2018
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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
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
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
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
Hi, Liz – I googled Amarula – it looks very delicious! 🙂 Best – Shanna
And tastes delicious too…Best Liz
It looks so good!! *.*
Tastes good too , Carolina. Thanks for complimenting and have a wonderful weekend!
Thank you! Same for you! 🙂
My father spent much of life reminiscing about the jam roly-poly of his childhood years! Lovely post!
Ha ha I can imagine how many he ate in his entire lifetime. Thanks for complimenting and wish you a pleasant week, ahead!
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.
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!
The Jam Roly Poly has stolen my heart and now my mind is completely overtaken by thoughts of it. I will have to make one. I am left without a choice!
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!
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 !
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!
YUM!
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!
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!
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
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!
This is making my mouth water… Who cares about the calories when this is in front of you!!
Gobble up and worry about the calories later. That’s what I always do…thanks for complimenting. I wish you a fantastic week ahead!
Oh my! Takes me back to my youth in Manchester….an all time favourite – my mum’s was sooo good…and yours looks very scrummy indeed!!!
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.
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? 🙂
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…
Yuuuum! So much jam! Looks too good!
The more, the tastier, Thanks. Lovely weekend!
This looks heavenly! I love a dessert in a custard sauce. May have to try this soon too. Too many desserts lately, I want them all!
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!
I have a soup on the stove now for tomorrow! I have two posts to write, someday I may get to them!
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!
Looks good, and I love homemade custard 🙂
Me too. I threw away all the powdered custard. Fresh beginning for me. Enjoy your weekend!
Reblogged this on All About Recipes and commented:
This looks so tasty!!!
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.
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.
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.
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!
That’s mouthwatering, Liz!!! I shall add this again on my list. Though it’s very long, I will find time for this lovely dessert. 🙂
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!
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.
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!
I still have backlog of posts, too. Eventually, we will finish all of them. Have fun in the kitchen. 🙂
Same to you! Now I feel even more motivated to finish!
Me too! Thanks to you, Liz. It was great talking to you. Goodnight. 🙂
I am just eating some soup for lunch, but goodnight if it’s already bedtime for you!
Yes, it is. It’s 1:15am, haha. Goodnight again, Liz. And enjoy your soup.
I enjoyed it, immensely. I am sure you’re snoring now!
Maybe the calories wouldn’t count if I ate this for breakfast…. 🙂
It looks really good!
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!
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 😃💋
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!
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.
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!
Reblogged this on sweettreatsyum.