James martin jam roly poly recipes - Uncategorized
Author: Lynn Wilkerson
On the menu, Rib-Eye Roast with Gravy, Yorkshire Pudding, and Cheesy Cauliflower. Chef Brendan is toasting his mum and grandmum tonight with an epic British Sunday Roast Dinner.
James May's jam roly poly recipe
Jam roly poly is always a win.
Provided by: RTÉ Lifestyle
Yields: 0 servings
Number of ingredients: 7
Provided by: RTÉ Lifestyle
Yields: 0 servings
Number of ingredients: 7
Ingredients:
- Softened butter, for greasing
- 200g self-raising flour, plus extra for dusting
- 100g shredded beef (or vegetable) suet
- 1tbsp caster sugar
- Pinch of salt
- 150ml semi-skimmed milk or water
- 6–7tbsp raspberry or strawberry jam
How to cook:
- Preheat the oven to 200°C/400°F. Butter a large sheet of baking parchment and set aside.
- Stir the flour, suet, sugar and salt in a large bowl until fully combined. Slowly stir in the milk or water to form a soft, spongey dough.
- Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out into a 22 x 32cm rectangle.
- Spread the jam onto the dough, leaving a 1.5cm border around the edge. Slightly dampen the border with water. Gently roll the dough up from the short end and transfer to the baking parchment, seam-side down.
- Wrap the roly poly in the baking parchment, making a long pleat in the paper to allow the pudding to expand as it cooks.
- Twist the ends of the parchment like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside. Repeat the wrapping process with a large piece of kitchen foil.
- Place the pudding on the roasting rack set inside the roasting tin. Pour boiling water halfway up the roasting tin, just to the base of the pudding, and cook in the oven for 30–35 minutes.
- Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the parchment.
- The pudding should be well risen and lightly browned in places. Don't worry if the jam has made its way through to the outside of the pudding and ends up on your face.
- Place on a warmed serving plate and cut into thick slices. Serve with lots of custard.
Jam Roly Poly Recipe | Good Housekeeping UK
Watch our step-by-step video to find out how to make suet pastry and turn it into a steamed
jam roly-poly
.Ingredients:175g (6oz) self-raising flour, plus …
Jam Roly Poly
Chef Brendan is toasting his mum and grandmum tonight with an epic British Sunday Roast Dinner. On the menu, Rib-Eye Roast with Gravy, Yorkshire Pudding, and Cheesy Cauliflower. For dessert, every British kid’s favorite, Jam Roly Poly. What’s in a name?
Provided by: Tastemade
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 7
Provided by: Tastemade
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 7
Ingredients:
- Softened butter, for greasing
- 7 ounces self-rising flour, plus extra for dusting
- 3 ½ ounces shredded suet
- 1 tablespoon sugar
- Salt, good pinch
- 150 milliliters 2% milk
- 7 tablespoons strawberry jam
How to cook:
- Preheat the oven to 350 degrees Fahrenheit convection.
- Butter a large sheet of parchment paper and set aside.
- In a large bowl stir together the flour, suet, sugar and salt until fully combined. Slowly stir into milk to form a soft, spongy dough.
- Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 8½in x 13 inch rectangle.
- Spread the jam onto the dough, leaving a ½ inch border around the sides. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the baking paper, making a long pleat in the paper to allow the pudding to expand as it cooks. Twist the ends of the paper like a Christmas cracker and tie tightly with kitchen string to seal the pudding inside. Repeat the process with a large piece of kitchen foil.
- Place the pudding onto a roasting rack set on a deep-sided roasting tin. Pour boiling water halfway up the roasting tin and cook in the oven for 30–35 minutes.
- Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the paper. The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious.
Jam Roly-Poly
Provided by: Food Network
Yields: 4 servings
Cuisine: british
Number of ingredients: 8
Yields: 4 servings
Cuisine: british
Number of ingredients: 8
Ingredients:
- 250g self-raising flour
- A pinch of salt
- 125g shredded suet
- 4 tbsp raspberry jam, warmed
- A little milk, for brushing
- 1 free-range egg, beaten, for brushing
- Caster sugar, to glaze
- Homemade custard, to serve
How to cook:
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Sift the flour and salt into your favourite mixing bowl. Stir in the suet and enough water (6–8 tbsp) to make a soft, but not too sticky, dough. Turn out on a floured surface and roll out a rectangle, about 30 x 20cm. Brush the pastry with warm jam, leaving a 1cm border around the edge of the rectangle. Fold the pastry border inwards and brush with milk or egg.
- With the short side of your rectangle before you, gentle roll the pastry away from you, creating a magnificent Swiss roll. Carefully seal the ends and place on a greased baking tray with the sealed edge underneath. Brush with beaten egg and sprinkle with caster sugar.
- Bake for about 35–40 minutes until golden brown. When it’s done, remove from the oven and sprinkle with a little more sugar. Serve piping hot with homemade custard. Heaven onna plate!
- The Great Northern Cookbook by Sean Wilson, Hodder & Stoughton Publishers 2012 © Amanda Heywood
