12 oz self raising flour
1 teaspoon baking powder
6 oz butter
2 tablespoons castor sugar
pinch of salt
7fl oz milk
3 or 4 tablespoons jam
Sieve the baking powder and flour together. Rub the fat into the flour. Add sugar and salt. Mix to a soft dough with the milk.
Roll the dough into a rectangle 12 x 8 inches. Spread with jam - I used blueberry. Leave a good margin on the sides (1") or else there is a sticky over flow when cooking. Brush margin with water and fold the dough over a little to seal the jam inside. Roll the dough up like a swiss roll. Wrap in foil, leave a bit of room for it to expand but make sure the foil edges are well sealed too.
Here's the good bit. Fill a large roasting tray half full with water, place a rack on top to fit. Carefully place the roll on the rack, then cover the whole thing with a tent of foil. Place in a preheated oven for an hour. (190 C/ 375 F)
You must serve this with custard. Don't try and fancy it up with cream or ice cream - this is stick to the ribs comfort food. Though if you wish you can swirl a few ounces of single cream through the custard to make it good and rich. Hey, it's been raining for a solid week here but this will cheer you up.
Nos da cariad, sleep tight.
Roll the dough into a rectangle 12 x 8 inches. Spread with jam - I used blueberry. Leave a good margin on the sides (1") or else there is a sticky over flow when cooking. Brush margin with water and fold the dough over a little to seal the jam inside. Roll the dough up like a swiss roll. Wrap in foil, leave a bit of room for it to expand but make sure the foil edges are well sealed too.
Here's the good bit. Fill a large roasting tray half full with water, place a rack on top to fit. Carefully place the roll on the rack, then cover the whole thing with a tent of foil. Place in a preheated oven for an hour. (190 C/ 375 F)
You must serve this with custard. Don't try and fancy it up with cream or ice cream - this is stick to the ribs comfort food. Though if you wish you can swirl a few ounces of single cream through the custard to make it good and rich. Hey, it's been raining for a solid week here but this will cheer you up.
Nos da cariad, sleep tight.
2 comments:
Sian- So that's what jam roly poly is-
looks incredible!
It is good stuff, Lorraine. You should try it. I am somewhat bemused that they don't have roly poly in Canada though...
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