Best 7 Jam Roly Poly Recipes

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Indulge in the delectable delight of jam roly-poly, a classic British dessert that exudes comfort and warmth. This traditional treat consists of a soft, pillowy dough enveloping a generous filling of sweet, tangy jam, creating a harmonious blend of flavors and textures. As you slice into the golden-brown exterior, the jam center oozes out, offering a burst of fruity goodness that tantalizes the taste buds. Whether you prefer the classic strawberry jam or venture into other delectable variations such as raspberry, apple, or even a medley of berries, the jam roly-poly promises a delightful experience with every bite.

Here are our top 7 tried and tested recipes!

JAM ROLY-POLY



Jam Roly-Poly image

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

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus more softened for parchment paper
3/4 cup whole milk
3/4 cup homemade or good-quality store-bought raspberry jam
3 tablespoons very finely chopped semisweet chocolate (optional)
Creme Anglaise (optional), for serving

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.

JAM ROLY POLY



Jam Roly Poly image

This is my husband's favorite dessert, and I have to admit to having a fondness for it myself. We love it warm with hot custard sauce. It's one of those economical desserts made up from things most people readily have in their cupboards. More comfort food.

Provided by MarieRynr

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups self raising flour, sifted
125 g butter, roughly chopped
2 tablespoons caster sugar
50 ml milk
50 ml water
2/3 cup raspberry jam
1 tablespoon milk, extra

Steps:

  • Preheat the oven to 350*F (180*C).
  • and line a baking tray with baking paper.
  • Sift the flour into a large bowl and add the butter.
  • Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Stir through the sugar.
  • Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
  • Turn onto a lightly floured surface and gather together to form a smooth dough.
  • On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
  • 5 inches by 9 inches.
  • Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
  • Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
  • Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
  • Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
  • Serve warm with custard.

Nutrition Facts : Calories 633.2, Fat 26.4, SaturatedFat 16.4, Cholesterol 69, Sodium 205.3, Carbohydrate 91.5, Fiber 2.3, Sugar 32.4, Protein 7.4

RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE



Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce image

Provided by Jill O'Connor

Categories     Cake     Fruit     Dessert     Bake     Raspberry     Spring     Rhubarb     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Filling:
1/2 pound fresh rhubarb, cut crosswise into 1/2-inch-thick slices (about 2 cups)
1/2 cup sugar
1 tablespoon water
1/2 cup raspberry jam
Dough:
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) frozen unsalted butter
2/3 cup (or more) ice water
1 tablespoon whipping cream beaten with 1 tablespoon sugar (for glaze)
Vanilla Custard Sauce

Steps:

  • For filling:
  • Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
  • For dough:
  • Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
  • Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
  • Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
  • Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.

JAM ROLY-POLY



Jam Roly-Poly image

Categories     Dairy     Egg     Dessert     Jam or Jelly     Gourmet

Yield Makes 6 servings

Number Of Ingredients 4

Suet pastry dough
6 tablespoons thick strawberry jam
2 teaspoons unsalted butter, melted
Custard sauce

Steps:

  • Fill a large heavy pot (at least 10 inches across, with a tight-fitting lid) with 1‚ inches water. Make a platform for pudding by setting metal cookie cutters or egg-poaching rings in bottom of pot.
  • Center a 10- by 8-inch sheet of wax paper or parchment paper on top of a 14-inch square of heavy-duty foil with a short edge toward you.
  • Roll out dough on a lightly floured surface to form a 10- by 6-inch rectangle. Spread jam over dough, leaving a ‚-inch border around edges, and brush border with water. Starting with a short side, roll up dough to form a 6-inch log. Gently pinch seam to seal.
  • Center log, seam side down, on wax paper and brush with melted butter. Fold short sides of wax paper loosely over log and wrap log loosely in foil, crimping edges together over top to seal completely and leaving space in package for pudding to expand slightly.
  • Bring water in pot to a boil and set mold on platform. Steam pudding, covered, over simmering water 1 1/2 to 2 hours (add more boiling water to pot if necessary), or until golden and puffed. Transfer pudding in foil to a rack and let stand 5 minutes.
  • Unwrap pudding and gently slide onto a platter. Slice and serve immediately with custard sauce.

NANNY'S NURSERY BAKED JAM ROLY POLY PUDDING



Nanny's Nursery Baked Jam Roly Poly Pudding image

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

8 ounces self raising flour
4 ounces shredded suet or 4 ounces grated frozen butter
salt
cold water, to mix
5 -6 tablespoons jam, of your choice or 5 -6 tablespoons golden syrup
butter, for greasing

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



Jam Roly Poly image

This is a good old-fashioned recipe. I think from what I could gather from my Mother and Grandmother, Australians made Jam Roly Poly from left over savoury, usually, or sweet pastry. The purpose was not to waste anything, especially during and after the war years. If you have left over pastry you can use that instead of the recipe below. This was a recipe that my Mum used when she wanted to fill the stomachs of the stockmen and shearers. Warning the Roly Poly it will caramelise. Do not use the glaze with you are making a Roly Poly from left over sweet pastry.

Provided by Chrissyo

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

4 ounces sifted plain flour
1/4 teaspoon baking powder
2 ounces butter (lard use to be the thing to use back in the outback instead of butter)
2 ounces butter
4 ounces sugar
4 fluid ounces water

Steps:

  • Preheat your oven to 450 degrees F In a medium sized bowl, combine the sifted plain flour, baking powder and butter into a dough.
  • Work into a dough with spatular.
  • Knead into a dough.
  • Turn onto a floured board.
  • Roll out into a rectangle and spread jam (jelly) of your choice.
  • Spread almost to the edge of the pastry.
  • Roll up starting from the short edge of the rectangle and place into a greased baking dish.
  • Then into a saucepan combine the butter, sugar and water.
  • Stir over a medium heat on the stove until the mixture has melted.
  • Pour mixture over the top of the Roly Poly place in an oven at 450 degrees for 10 mins then 350 degrees for 20 minutes.
  • Watch the Roly Poly to make sure it does not burn.
  • It will carmelise.
  • Service with either, ice cream, custard or cream.
  • Good luck.

Nutrition Facts : Calories 277.6, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.6, Sodium 151.2, Carbohydrate 33.4, Fiber 0.5, Sugar 18.9, Protein 2.1

JAM ROLY POLY



Jam Roly Poly image

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

175 g self raising flour
1 pinch salt
75 g suet, shredded or 75 g frozen block butter, grated
5 tablespoons jam

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.

Tips:

  • Use ripe fruit: This will give your jam roly-poly the best flavor.
  • Don't overcook the jam: It should be thick, but not too thick.
  • Let the jam roly-poly cool completely before slicing: This will help it hold its shape.
  • Serve with your favorite custard or ice cream: This will make it even more delicious.

Conclusion:

Jam roly-poly is a classic British dessert that is easy to make and always a crowd-pleaser. It's perfect for any occasion, from a casual family dinner to a special holiday gathering. With its simple ingredients and delicious flavor, jam roly-poly is a dessert that everyone will love.

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