Jam Roly Poly
- serving for 3-4
- 1-1.5 hours
- oven, pan
For Jam Roly Poly
Ingredient
self raising flour 225 g
butter 115 g
warm water 120 ml
warm jam 6 tbsp
Others
egg wash
caster sugar
For Custard
Cream Mix
whole milk 250 ml
double cream 350 ml
vanilla extract 1 tsp
Egg Mix
large egg yolks 5 pc
caster sugar 75 g
Directions
-
Mix flour, butter and water into a dough then roll out flat
-
Smother with jam but leave an edge around the outside
-
Roll into a spiral shape and seal ends
-
Brush with egg wash, sprinkle with sugar and bake at 200c for 40 mins
-
Heat milk and cream gently with vanilla until 80c
-
Whisk eggs yolk and sugar together
-
Temper the egg with hot cream then pour it back
-
Cook slowly and stir until coating spoon consistency
Serve Roly Poly with custard and ice-cream
Principles
- Tempering:slowly raising the temperature of the eggs while incorporating a hot liquid into them to prevent curdling
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Jam Roly Poly: a flat-rolled suet pudding, which is spread with jam and rolled up then steamed/baked served with custard
credit to chefthombateman