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<h1 itemprop="name">Jam roly poly with custard</h1>
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<a href="https://www.greatbritishchefs.com/contributors/food-urchin" class="track-link" data-track-link="Recirculation|Tags Top|https://www.greatbritishchefs.com/contributors/food-urchin">Food Urchin</a>
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<div class="RecipeAbstract__Abstract" itemprop="description"><p>Danny's jam roly poly recipe is a simple take on this classic <a href="https://www.greatbritishchefs.com/collections/british-desserts">British dessert</a>. Baked in the oven to create a crisp exterior, and smothered in creamy custard, it's a real <a href="https://www.greatbritishchefs.com/collections/comfort-food-recipes">comfort food</a> classic.</p></div>
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<p>At the risk of sounding like a well-known chef from Gloucestershire, jam roly poly is a ‘proper’ old school <a href="https://www.greatbritishchefs.com/collections/dessert-recipes">dessert</a> and will brighten up anyone’s day, especially when served on a cold and grey one. Traditionally, roly polies are wrapped in muslin or foil and steamed, but this recipe does without that extra faff by going straight down the <a href="https://www.greatbritishchefs.com/collections/baking-recipes">baking</a> route. Admittedly, the resulting roly poly doesn’t come out as uniform as you might expect but you do get the bonus of a nice crispy, sugary crust to crack your spoon into.</p><p>The added extra of course is drowning this pud in easy-to-make <a href="https://www.greatbritishchefs.com/collections/custard-recipes">custard</a>. All very simple, all very quick and you will be going for a second helping of this jammy treat in no time at all.</p>
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<span class="ingredients-list__BasicIngredient">225g of self-raising flour</span>
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115g of
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<span class="ingredients-list__BasicIngredient">4 tbsp of raspberry jam, warmed through to loosen</span>
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1
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<a href="https://www.greatbritishchefs.com/collections/egg-recipes" class="track-link IngredientsList__Ingredient IngredientsList__IngredintLink" data-track-link="Recirculation|Ingredients|egg">egg</a><span class="IngredientsList__IngredientWithLinkPostText">, beaten with a dash of milk, to glaze</span> </li>
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6
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Preheat the oven to 200°C/gas mark 6 and lightly grease a large roasting tin with butter
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Sift the flour into a bowl and add a pinch of salt, the suet, a few sploshes of water and mix all together. The aim is to get a soft dough that is not sticky so add the water sparingly at first
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Turn out onto a floured surface and roll with a floured rolling pin into a rectangle, roughly 20cm x 30cm. Spread the jam evenly across the surface, making sure you leave a border all around the edge
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Starting with the long side closest to you, roll the border over the jam, then continue to roll up the dough around the jam like a swiss roll. Press the edge and ends together gently to seal. Place the roly poly in the buttered roasting tin and brush with the egg mix to glaze
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Sprinkling all over with a healthy amount of caster sugar, then place in the centre of the oven and bake for 35–40 minutes until golden brown
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Meanwhile, make the custard by beating the egg yolks and sugar together in a bowl until creamy. Add the milk and vanilla extract to a pan over a medium heat and bring to the boil
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Place the bowl with the egg yolk mixture over another pan with a small amount of simmering water, making sure the bowl doesn't touch the water. Slowly pour the hot vanilla milk over the egg yolks, whisking continuously until smooth and thickened
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To test if the custard is ready, dip a wooden spoon into the mixture, if it sticks to the back of the spoon and a line remains when you draw through it with your finger, then it's ready
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To serve, slice the cooked roly poly into generous pieces and pour over the warm custard
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<p>Danny is a food adventurer, home grower, supper club host and writer of the entertaining and quirky epicurean blog, Food Urchin.</p>
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