JAM ROLY POLY
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
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
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Essa Hussain
[email protected]I made this recipe in a slow cooker and it turned out perfectly.
Otieno Dancan
[email protected]I sprinkled some cinnamon sugar on top of the jam roly-poly before baking it. It added a nice touch of sweetness and crunch.
Andleeb Sajid
[email protected]This recipe is a great way to use up leftover puff pastry.
Liam Andrews
[email protected]I'm not a fan of jam roly-poly, but I made this recipe for my family and they loved it.
Jidan Mdsohanurrahman
[email protected]Overall, I was disappointed with this recipe. I wouldn't recommend it.
HunterShooting6589 89
[email protected]I thought this recipe was just okay. The cake was a little bland and the jam filling was too sweet for my taste.
Dauglas Wabuti
[email protected]The recipe was easy to follow, but I found that the cooking time was a bit too long. The cake was a little overcooked.
Juliy Wekesa
[email protected]I followed the recipe exactly, but my jam roly-poly didn't rise very much. I'm not sure what I did wrong.
Moe alghazally
[email protected]I'm not sure what went wrong, but my jam roly-poly didn't turn out as good as I hoped. The cake was a little dry and the jam filling was too runny.
Frut Brhane
[email protected]This recipe is a keeper! I'll definitely be making it again.
DJ gaming
[email protected]I cooked the jam roly-poly for a little longer than the recipe said, and it came out perfectly golden brown.
Meme Emad
[email protected]I'm not a big fan of suet, so I substituted butter instead. It worked just as well.
Teresa Towns
[email protected]I made this recipe in a 9x13 inch baking dish and it turned out perfect.
Lorie Lawrence
[email protected]The recipe says to use any kind of jam you like, but I think raspberry or strawberry jam works best.
Nixon Colunga
[email protected]I love the addition of mixed spice to the cake batter. It gives it a lovely warmth and flavor.
Anar Raj
[email protected]This recipe is a great way to use up leftover jam. It's also a fun and easy dessert to make with kids.
David Andrews
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Westleigh Bush
[email protected]This was my first time making jam roly-poly, and it turned out amazing! The instructions were easy to follow, and the end result was a delicious, fluffy cake with a sweet, gooey jam filling.