Roll it Up
Hello, and welcome to my blog. I’m Robert Whittie, a former online casino owner who sold out in order that I might concentrate on my driving passion. I love cooking but especially cooking traditional English puddings. Today, I’d like to share with you my favorite: jam roly poly. Every English child has grown up with the pudding made famous by Beatrix Potter and Charles Dickens.
The history of this pudding is comparatively modern, gaining attention in the mid-1800s. Originally, the pudding would have been savoury. There are still such recipes in existence today. Most roly poly puddings, though, were sweet. Not only jams were used but treacle, marmalade, or dried fruits mixed with the marmalade. The pudding was once made using suet, but since the use of pudding cloths have declined in recent years, the pudding is now made of puff pastry and baked.
- 2 cups sifted self-raising flour
- ½ cup chopped butter
- 2 tbsp caster sugar
- ½ cup milk
- ½ cup water
- 2/3 cup your choice of jam or marmalade
- 1 tbsp milk for brushing
oven to 350. Line a baking tray with parchment paper. Combine flour and butter, mixing it until it looks like breadcrumbs. Add the sugar and stir. Add the milk and water, stirring to make a dough. On a floured surface, place the dough and knead it until it’s the right consistency. Now roll out the dough on a sheet of parchment paper until it’s about 5 inches by 9 inches. Leaving a ½ inch border all the way round, spread out the jam or marmalade. Roll up the dough lengthwise as if it were a swiss roll. Place seam down on parchment papered baking pan. Bake 35 minutes or until golden and thoroughly cooked. Serve with warm custard.