Shortcrust Jam Roly Poly - Back to School for this one - Jam Roll Poly made a regular appearance as a dessert at School Dinner time. Originally steamed it was nicknamed "dead man's arm"
Preheat Oven to Gas mark 6, 180ºC.
In a mixing bowl add the flour and margarine and mix to a crumb consistency.
Add a little of the water at a time to enable the dough to form. Stop mixing when the dough leaves the sides of the bowl.
On a floured surface, roll out the dough to form a rectangle, approximately 30cm x 25cm, having the longest side closest to you.
Spread your jam over the surface of the pastry leaving a 1.5cm space all around the edge.
Egg wash the edge furthest away from you.
Now gently roll the pastry away from you so as you form a cylinder. Seal the ends with a fork.
Place the Roll Poly on a baking sheet. Egg wash the entire outside surface and sprinkle with the caster sugar.
Make 3 pointed knife incisions through the top of the Roll Poly to allow steam to escape during cooking.
Place in the oven and cook for 20 minutes.
Allow to cool for 10 minutes before serving. Serve with Custard Sauce.
Ingredients
Directions
Preheat Oven to Gas mark 6, 180ºC.
In a mixing bowl add the flour and margarine and mix to a crumb consistency.
Add a little of the water at a time to enable the dough to form. Stop mixing when the dough leaves the sides of the bowl.
On a floured surface, roll out the dough to form a rectangle, approximately 30cm x 25cm, having the longest side closest to you.
Spread your jam over the surface of the pastry leaving a 1.5cm space all around the edge.
Egg wash the edge furthest away from you.
Now gently roll the pastry away from you so as you form a cylinder. Seal the ends with a fork.
Place the Roll Poly on a baking sheet. Egg wash the entire outside surface and sprinkle with the caster sugar.
Make 3 pointed knife incisions through the top of the Roll Poly to allow steam to escape during cooking.
Place in the oven and cook for 20 minutes.
Allow to cool for 10 minutes before serving. Serve with Custard Sauce.