Comments Off on Blackcurrant Jam Roly Poly

British puddings are close to my heart. Out of everything I cook, puds get the vote every time. My mum Theresa used to make this for us at home with her homemade jam, and it’s really nice with tons of custard. Bird’s is the only custard as far as I’m concerned, and it’s been around since 1837, so it must be good.
Servings 4
Calories 694 kcal
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

Ingredients
 

  • 225 g self-raising flour
  • 115 g unsalted butter
  • pinch salt
  • 1 egg
  • dash of cold water
  • 6 tbsp blackcurrant jam
  • 55 g Bird’s custard powder
  • 600 ml full cream milk
  • 2 tbsp Golden Syrup, approx.

Instructions
 

  • Preheat the oven to 200°C, Gas 6.
  • Place the cold butter and flour into a food processor and blitz until you have a fine breadcrumb, or rub in by hand; it’s up to you.
  • Add the egg and a dash of water and gently combine, mould into a ball and then carefully roll out into an oblong roughly the size of an A4 sheet of paper. The paste must be reasonably firm because it will expand during cooking.
  • Spread over the jam, taking care to go right to the edges. I always have a thick layer; you may want to add more.
  • Carefully roll up like a Swiss roll, not too tightly, as the pastry will expand when baking.
  • Lightly grease a large piece of silver foil, then sprinkle with granulated sugar.
  • Carefully lay the roll to one side and roll it up loosely, as it will expand quite a lot when cooking as you are using SR flour.
  • Bake in the preheated oven for 30-40 minutes until firm and well risen.
  • Once cooked, remove from the oven and leave for 10 minutes for the roll to cool slightly and set.
  • Meanwhile, make the custard. Add 2-3 tbsp of milk to the powder, then mix well to dissolve.
  • Bring the rest of the milk to the boil.
  • Pour the boiling milk over the slaked custard powder and stir well, then return to the pan and cook over a low heat, stirring all the time until the custard just boils.
  • Finally, remove from the heat and stir in the syrup to taste.
  • To serve, slice the roll on the angle and place it in a bowl, spooning over plenty of custard.
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Nutrition Facts
Blackcurrant Jam Roly Poly
Amount per Serving
Calories
694
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
157
mg
52
%
Sodium
 
127
mg
6
%
Potassium
 
408
mg
12
%
Carbohydrates
 
89
g
30
%
Fiber
 
2
g
8
%
Sugar
 
31
g
34
%
Protein
 
15
g
30
%
Vitamin A
 
1059
IU
21
%
Vitamin C
 
3
mg
4
%
Calcium
 
249
mg
25
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword custard, jam
Course Dessert
Cuisine British, ITV This Morning
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