Berry Roly Poly Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 375°F.
• Mix the flour and baking powder and rub in the butter/margarine.
• Using cold water, make the mix into a pastry.
• On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
• Spread the syrup/jam over the pastry and roll it into a cylinder.
• Place the roll into a deep dish.
• Dissolve the sugar in the warm water and pour over the roll.
• Bake for 30-40 minutes until golden. Serve immediately.

Steps:

• Preheat the oven to 160°C.
• Sift the flour and baking powder into a bowl, then stir through the suet, lemon zest and caster sugar.
• Slowly add 150ml water, stirring until the mixture is combined.
• Roll out the dough on a lightly floured board to a 24cm x 36cm rectangle.
• Spread the jam over, leaving a 2cm border, then sprinkle with berries.
• Brush the edges with a little water.
• Roll up from the long edge into a log.
• Carefully transfer the roly-poly to a baking sheet lined with baking paper, seam-side down.
• Brush with milk, sprinkle with demerara sugar and bake for 30-40 minutes or until golden and cooked through.
• Slice and serve warm with custard.

Steps:

• Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there's another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
• Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
• Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don't wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
• Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.

Steps:

• Preheat oven to 200°C/400°F/Gas Mark 6.
• Grease/line a large rectangular baking tray - about 12 x 9 inches.
• In a large bowl, mix the flour, suet and salt together.
• Add sufficient cold water to make a pliable dough.
• Turn the dough out onto a floured board, and knead gently.
• Roll out the pastry into a rectangle of about 10 x 8 inches.
• Spread the surface of the rolled pastry with the jam of your choice, to within 1 inch of the border.
• Moisten the edges of the pastry with some water, and roll it up loosly like a Swiss Roll, starting at the narrow end.
• Press the edges together firmly to seal and gently lift onto a greased/lined baking tray - with the join UNDERNEATH the Roly Poly.
• Bake for about 30-35 minutes until golden brown.
• To Steam:.
• Loosely wrap in greaseproof paper and foil, and steam for 1 1/2 hours.
• To Serve:.
• Serve hot, cut into slices and with custard or cream.

Steps:

• Preheat the oven to 200oc/400of/gas 6, place the flour, suet and salt in a large mixing bowl and mix together thoroughly.
• Make a well in the centre of the mixture. Gradually add a little cold water, mixing until a soft dough forms.
• Knead the dough lightly until smooth. Turn out the dough onto a lightly floured surface. Roll out to a oblong about 27x23cm/11x9in.
• Using a palette knife, spread the jam out on the dough leaving a 1 inch border. Carefully roll up the dough from the shorter end. Seal seam with a little cold water.
• Wrap the roll in a piece of folded greaseproof paper, the wrap in folded foil. Place in a roasting tin, seam side down.
• Bake the pudding in the oven for 40minutes. Undo the foil and paper 15 minutes before the end of cooking time. Serve hot with custard.