You’re probably getting the message by now that we like puddings here at Visit Fylde Coast! Here’s another one for you to try. Easy make, baked Jam Roly Poly.
I don’t know about you but I’ve never managed to get the hang of steaming puddings. For some reason they always end up really wet. I tried a few times when I did Home Economics at school. That was in the olden days, when you learned how to cook, and plan meals. They were revolting, wet soggy heaps of goo. I had another couple of tries at home and then packed it in as a bad job!
Money saving tip: Make this and other oven-baked puddings while the oven is on for a main course.
Baked Jam Roly Poly
The trouble is, I love Jam Roly Poly. So this recipe for Baked Jam Roly Poly is a hit for me, and it’s really easy to make.
Cost: All this recipe uses is half a box of suet, flour and jam so you should be able to make it for well under £2 for four people, including the custard. In fact if you make smaller servings you could make it go to eight portions and freeze some! (Freeze it before cooking).
Money Saving: Buy own brand flour rather than the expensive stuff. It does the job just as well.
Tip: You could even use reduced price fruit to make your own fruity jam filling. Any fruit you like from the reduced shelf will taste just fine once it’s cooked with some sugar. Take care not to make it too wet though or your suet pastry will go soggy.
Ingredients and Method
- Put 250g of self raising flour in a mixing bowl.
- Add 125g of suet. We use vegetarian suet, which works just fine.
- Add enough cold water, little by little, to create a dough that’s not too sticky.
It’s as easy as that.
Next, flour your work surface and rolling pin and roll your dough out into a rectangle.
Spread out the jam of your choice to cover the dough, leaving a gap along three edges. I like raspberry jam personally and it always has to have pips in (even though they get stuck in your teeth), but you could use any flavour that you like. Homemade fruit puree would be nice.
Use a pastry brush or your fingers to moisten the three jam-less edges with water. Roll the dough up, pressing the damp edges together so that it forms a seal to stop the jam oozing out as it cooks.
Make sure the crease is underneath when you bake it. You can either:
- wrap it in greaseproof paper or tin foil and put on a baking tray to cook. This will steam it slightly and make it less crunchy.
- or bake it uncovered on a tray so that it browns and crisps up.
Tip: Put something between your roly poly and the tray. Whether you use baking parchment, tin foil, greaseproof paper or a fancy silicon sheet. This will stop any escaped jam baking onto your baking tray. Otherwise it’s awful to clean off afterwards!
Bake in the oven at 200-220C for about half an hour. You’ll know when it’s cooked because it will be brown and look delightful. Serve while hot with custard. Mmmmm, lovely.
I made four (rather generous) individual portions – these are the three big ones! Equally as nice when made in a large roll and cut into slices.
Other sweet and cheap recipes to try:
Why don’t you check out Trevors Foodservice – it’s the large, back-stage business that’s quietly feeding the Fylde Coast! They’re Blackpool’s number one wholesaler of chilled, frozen and ambient foods. And also sell cleaning materials, catering disposables and equipment.
The family firm was first established in Blackpool in 1962. It sells branded products and their Country Range, specially made for the 12-member buying group which Trevors is part of.
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