This jam roly poly is absolutely delectable! Amongst the marmalade; the hints of allspice and nutmeg really add a new level of depth to it.
The Marmalade Jam Roly-Poly Recipe
Marmalade Jam Roly Poly’s
- 100 grams suet
- 200 grams flour
- 75-150 ml milk This is variable as it depends on what the dough is like- if its not formed or is too dry use more. Make sure that the dough is NOT sticky.
- 75 grams marmalade jam
- 3 tbsp allspice
- 1 pinch salt
- Preheat the oven to 175 C fan. Place a pot or skillet into the oven filled with water (please be careful when taking it out later since it will be VERY hot!)
- Add the flour and suet together into a mixing bowl with a pinch of salt. (you can add the allspice here or add it on the fourth step)
- Slowly mix and add the milk gradually until its a dough texture; not sticky or dry.
- Roll out the jam roly-poly until it's long on a floured board. If you didn't add the allspice on the second step- you can add it here; sprinkle it over the pastry.
- Spread marmalade jam over the pastry then roll up the pastry; squeeze the two ends.
- Wrap the roly poly into baking paper with aluminum foil on the outside; make sure not to wrap too tightly then place in oven.
- Keep in oven for 45 minutes then take out; make sure that the roly poly is above the steam on a rack.
You can multiple the number of ingredients in this recipe for bigger results or multiple poly’s. Replacing the milk with evaporated milk gives the dessert a much sweeter and more decadent touch. For my one- I used dulce de leche to top; making it much nicer and amazing.