Jam Roly Poly
photo by MarieRynr
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 cups self raising flour, sifted
- 125 g butter, roughly chopped
- 2 tablespoons caster sugar
- 50 ml milk
- 50 ml water
- 2⁄3 cup raspberry jam
- 1 tablespoon milk, extra
directions
- Preheat the oven to 350*F (180*C).
- and line a baking tray with baking paper.
- Sift the flour into a large bowl and add the butter.
- Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir through the sugar.
- Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
- Turn onto a lightly floured surface and gather together to form a smooth dough.
- On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
- 5 inches by 9 inches.
- Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
- Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
- Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
- Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
- Serve warm with custard.
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Reviews
-
Made this for dessert tonight to try out for guests tomorrow. I made in food processor and dough was like a yummy sugar cookie. I did use 1/2 cup sugar (ground up sugar cubes!). I was worried my dough would stick but I rolled in a gallon size Ziplock freezer bag (roughly 10 x 10) and it didn't stick! I roll it and then cut it out of the bag with scissors. I used strawberry preserves, but will buy raspberry for tomorrow and add a pinch of almond extract. I served with instant Bird's custard. The whole family enjoyed. It was a real comfort food dessert. Roxygirl
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This was very good, but the ingredients list could use some work for clarity in my opinion. I'm not sure if it's using English or Australian measurements, but I found the mix of imperial with metric measurements frustrating. I ended up looking up the conversions on google, and then estimating some of the amounts. I also increased the sugar to 1/4 cup, and found the dough still could have been a bit sweeter for our tastes. The custard sauce made up for the lack of sweet dough to a point. Now that I think I have the right amounts, I will be making this again, as we did enjoy the final outcome.
RECIPE SUBMITTED BY
MarieRynr
Chester, 0