Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 125g butter, softened
- 2 cups flour
- 2 tsp baking powder
- 1 cup milk
- ½ cup jam
- ¾ cup boiling water
- ½ cup Chelsea White Sugar
- 75g butter, melted
- Zest of 1 lemon
- Chelsea Icing Sugar for dusting
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
17
What did you think of this recipe?
Unknown
I am cooking this at the moment, but 1 cup of milk seems far too much! will see what it's like when it comes out. :) here's hoping for a lovely jam roly poly.
3
Desiree
Never made or eaten a roly poly before, but there is no way you can roll this mixture out if you use a full cup of milk. start with half a cup and add more bit by bit to make a loose scone mixture. The finished result was fine but nothing special. Would recommenced these quantities instead:2/3 cup of milk1 cup of jam (1/2 cup is nowhere near enough)Make syrup with:1 1/4 cup of boiling water3/4 cup white sugarjuice and zest of one lemon
3
Paul
Milk to dry ingredients ratio is too high. The dough was un-workable. Rookie mistake putting all the milk in at once. I had to correct. Scattered chopped almonds over the jam-layer and substituted lemon zest with almond essence. OK result.
3
Matt ONeill
Ratios are wrong . Dough is way to wet to roll .
2
Unknown
Yummiest Roly Poly ever!
5
Leanne
I added 1 tablespoon of sugar to the dough (took it out of the syrup qty) and added juice of half the tested lemon to the syrup. It was delicious and the texture was great. I will make this a favourite winter pudding :)
4
Ann
Agree that a cup of milk was too much. I added in more flour. So happy to have found this recipe.
4
Method
Preheat oven to 180°C. Grease an ovenproof baking dish 20 x 30cm or larger.
Rub butter into the flour and baking powder until it looks like fine breadcrumbs. Add milk gradually and mix until it forms a dough. Place dough on a floured surface and roll out to 1 cm thick. Ensure it will fit the length of the dish once rolled up.
Spread jam over dough, roll up and place into baking dish.
Mix the water, sugar, butter and lemon zest together before pouring over the roll.
Bake for approx. 45 minutes until golden brown.
Dust with icing sugar and serve hot with cream, vanilla ice-cream or custard.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
17
What did you think of this recipe?
Unknown
I am cooking this at the moment, but 1 cup of milk seems far too much! will see what it's like when it comes out. :) here's hoping for a lovely jam roly poly.
3
Desiree
Never made or eaten a roly poly before, but there is no way you can roll this mixture out if you use a full cup of milk. start with half a cup and add more bit by bit to make a loose scone mixture. The finished result was fine but nothing special. Would recommenced these quantities instead:2/3 cup of milk1 cup of jam (1/2 cup is nowhere near enough)Make syrup with:1 1/4 cup of boiling water3/4 cup white sugarjuice and zest of one lemon
3
Paul
Milk to dry ingredients ratio is too high. The dough was un-workable. Rookie mistake putting all the milk in at once. I had to correct. Scattered chopped almonds over the jam-layer and substituted lemon zest with almond essence. OK result.
3
Matt ONeill
Ratios are wrong . Dough is way to wet to roll .
2
Unknown
Yummiest Roly Poly ever!
5
Leanne
I added 1 tablespoon of sugar to the dough (took it out of the syrup qty) and added juice of half the tested lemon to the syrup. It was delicious and the texture was great. I will make this a favourite winter pudding :)
4
Ann
Agree that a cup of milk was too much. I added in more flour. So happy to have found this recipe.
4
You May Like These
ingredients
- 1½ cups Edmonds Self Raising Flour
- 75g butter (or Olivani Spread)
- ½ cup Chelsea White Sugar
- Grated rind of 1 medium sized orange
- 1 cup Meadow Fresh Original Milk
- 1 cup mixed berries, fresh or frozen (defrosted)
- Chelsea Icing Sugar
Sauce
- Boiling water (enough to make up to 1¼ cups)
- Juice of 1 medium orange
- ½ cup berry or plum jam
- ⅓ cup Chelsea White Sugar
learn about baking
How to Choose SugarFor Baking?
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