Best 3 Nannys Nursery Baked Jam Roly Poly Pudding Recipes
Indulge in the nostalgic flavors of Nanny's Nursery Baked Jam Roly-Poly Pudding, a classic British dessert that exudes comfort and warmth. This delectable treat features a fluffy suet pastry encasing a generous filling of sweet and tangy jam, baked to golden perfection. Perfectly complemented by a creamy custard sauce, this pudding is a symphony of textures and flavors that will tantalize your taste buds.
The article presents a collection of recipes that cater to various dietary preferences and skill levels. For those seeking a traditional experience, the classic Nanny's Nursery Baked Jam Roly-Poly Pudding recipe adheres to the original ingredients and methods, ensuring an authentic taste. Alternatively, the gluten-free version offers a delightful adaptation for individuals with gluten sensitivities, allowing them to savor this timeless dessert without compromise.
For those with a penchant for culinary creativity, the article also includes a recipe for a mouthwatering Apple and Blackberry Jam Roly-Poly Pudding. This variation introduces a vibrant blend of apples and blackberries into the jam filling, resulting in a burst of flavors and textures that will delight your palate. Additionally, the recipe provides instructions for preparing a homemade suet pastry, a key component of the traditional roly-poly pudding, allowing you to control the quality and freshness of your ingredients.
Whether you prefer the classic jam roly-poly pudding, its gluten-free counterpart, or the innovative apple and blackberry variation, this article has something for every taste and dietary need. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you back to your childhood memories or create new ones with loved ones.
NANNY'S NURSERY BAKED JAM ROLY POLY PUDDING
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
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
FRUIT ROLY POLY PUDDING
When I worked at Cedar Grove Lodge, Mrs. Ward (the lodge's cook) made this wonderful pudding with whatever fresh fruit was in season. I particularly remember it made with raspberries. I've had the recipe for many years but misplaced it until recently. It brings back good memories.
Provided by Myrna B.
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- BISCUIT DOUGH:.
- Sift together flour, baking powder, and salt. Cut in shortening with a pastry blender until the mixture resembles fine cornmeal. Add milk to make a soft dough (do not overmix). Turn dough on to a lightly floured surface and knead slightly.
- ROLY POLY PUDDING:.
- Roll dough into a rectangular shaped piece 1/8 to 1/4-inch thick. Combine fruit (apples, berries, peaches, rhubarb, etc.) and sugar and spread on the dough. Sprinkle with spice if desired. Roll up and place in greased baking dish and bake in hot oven (400 F) for 10 minutes, then lower the temperature to moderate (350 F) and bake 15-20 minutes longer. Serve hot with Fruit Juice Sauce.
- FRUIT JUICE SAUCE.
- Mix together flour and sugar, add cold water and blend to a smooth paste. Slowly add boiling water, stirring constantly, then cook sauce over boiling water until it is thickened. Remove from heat and add fruit juice. Serve hot.
- NOTE: Reduce the sugar to taste when using juice from preserved fruit.
- I'm not really sure of the number of servings or actual prep time.
Nutrition Facts : Calories 151.8, Fat 2.9, SaturatedFat 0.9, Cholesterol 1.9, Sodium 225.4, Carbohydrate 29, Fiber 0.6, Sugar 11.2, Protein 2.7
JAM ROLY-POLY
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
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.
Tips:
- For the perfect jam roly-poly, use a good quality jam that you enjoy the taste of. You can use any flavor of jam you like, but some popular choices include strawberry, raspberry, and apricot.
- Make sure the pastry is nice and thin before you spread the jam on it. This will help the jam to spread evenly and prevent the pastry from becoming too thick and doughy.
- Roll the pastry up tightly and make sure the ends are sealed well. This will prevent the jam from leaking out during baking.
- Bake the jam roly-poly in a preheated oven. This will help the pastry to cook evenly and prevent it from becoming soggy.
- Serve the jam roly-poly warm with custard, ice cream, or whipped cream.
Conclusion:
Nanny's Nursery Baked Jam Roly-Poly Pudding is a classic British dessert that is easy to make and always a hit with the family. With its sweet, jammy filling and golden, flaky pastry, it's the perfect comfort food for a cold winter day. So next time you're looking for a delicious and easy dessert, give this recipe a try. You won't be disappointed!
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