Roly-Poly Jam Pudding
RL: This is likely similar to Mum’s Jam Roly Poly, another regular desert during the winters of the 60’s and 70’s in chez Landsberry.
Ingredients
3 cups self-raising flour
3 tablespoons margarine
Milk
Pinch of salt
Jam
Method
Mix flour and margarine.
Then add sufficient milk to make a dough.
Roll out, not too thin, and spread jam all over.
Make into a roly-poly and place in a steamer or cloth for about 1½ hours.
RL: Since the baking instructions aren’t that clear, I took a look online, and found some alternate instructions:
Pre-heat oven to 180°C (160°C for fan assisted ovens) and place a roasting tin with some boiling water at the bottom of the oven - this helps create steam in your oven to aid the baking of the Jam Roly Poly.
Place your Jam Roly Poly parcel onto a tray and bake in your pre-heated oven for 50 minutes to 1 hour. Once baked, remove from the oven and open the parcel to let out the steam, and let it cool a little before serving.
I haven’t tried this, so I can’t vouch for it.
Roly-Poly Jam Pudding
Written by Anne O’Brien, with additional comments by Rob Landsberry, last updated 16 April 2024