Roly Poly – Classic dessert loaded with comfort

Roly Poly – Classic dessert loaded with comfort

Looking for a warm dessert loaded with taste and comfort? This delicious jam roly poly with custard is a classic pudding your family will love irrespective of the time of year we are in.

For this roly poly recipe, you can choose your favourite jam to whip together a dessert that will receive a thumbs up from everyone around your table. It tastes divine when freshly from the oven, still warm and covered in thick creamy custard.

This mouthwatering dessert is so simple to make at home and tastes so much better than the shop-bought version. Roly poly is perfect to tuck into after enjoying a hearty Sunday roast meal.

Love a good pudding? Well, then you have to try this one! To appreciate the beauty of roly poly, cut it into slices to see its jam swirl and serve. Let us have your feedback on this delicious sweet treat in the comments section of this recipe.

Roly Poly recipe
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Roly Poly recipe

5 from 1 vote

Recipe by Marele van Zyl Course: DessertCuisine: South AfricanDifficulty: Easy

Prep time

30

minutes

Cooking time

50

minutes

Total time

1

hour 

20

minutes

Ingredients

  • butter, for greasing

  • 160 g self-raising flour (plus extra for dusting)

  • 40 g castor sugar

  • 75 g light vegetable suet

  • 1 medium egg, beaten

  • 125 g jam of choice

  • 3 medium egg yolks

  • 60 g castor sugar

  • 1 teaspoon corn flour

  • 200 ml whipping cream

  • 200 ml milk

  • 1 teaspoon vanilla essence

Method

  • Preheat the oven to 200°C.
  • Roly Poly
  • Sift the flour into a large mixing bowl, then stir in the sugar, suet and a pinch of salt.
  • Add the egg and milk and, using a wooden spoon, stir to form a firm dough.
  • On a lightly-floured surface, roll out the dough to a 30 x 20 cm rectangle, then spread with the jam, leaving a 2 cm border around the edge. Roll up tightly and pinch each end to seal.
  • Place the jam roly-poly on one end of the greased side of the baking parchment and roll up. Wrap in a sheet of foil and bake in the oven for 35 – 40 mins, until cooked through and browned.
  • Custard
  • Whisk together the egg yolks, castor sugar and cornflour in a large bowl.
  • Heat the whipping cream, milk and vanilla essence in a pan. When just about to simmer, remove from the heat and pour over the egg yolk mixture, whisking all the time.
  • Pour the mixture back into the pan and place over a gentle heat for 5 – 10 minutes, stirring until the custard has thickened. Do not boil.
  • Slice the jam roly-poly and serve hot in bowls with the homemade custard.

Notes

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Source: thesouthafrican.com

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Primrose Zendera