Jam roly poly

  • Total Time

    1h 5m
    • Prep Time

      15m
    • Bake Time

      50m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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Eric Lanlard's take on this classic dessert, as featured on series 2 of Baking Mad with Eric Lanlard on Channel 4.

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4) and place a roasting tin with hot water in the oven to create steam whilst cooking the roly poly .

  2. In a large bowl sift the flour and add the sugar. Grate the frozen butter into the flour and stir to mix. Make a well and add the egg yolk, milk and vanilla extract. Mix the ingredients together until you get a sticky dough

  3. On a greased lined baking tray, spread the dough evenly and then top the dough with raspberry jam.

  4. Roll the dough towards you creating a roulade and wrap in the baking paper loosely. Wrap the roll in tin foil loosely (as the roly poly will puff up during cooking) and seal the edges of the foil.

  5. Place in the oven for 50-60 minutes or until cooked. Remove and leave to cool.

  6. For the custard add the egg yolks, sugar and cornflour to a bowl. Whisk until well combined. In a saucepan, heat the cream with the vanilla pod. Once the cream has come to the boil, slowly pour over the egg yolk mixture whisking all the time. Pour the mixture back into the saucepan and cook gently until it thickens and coats the back of a spoon. Pass through a sieve before serving with the jam roly poly and a sprinkling of raspberries.

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