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even it’s name is enticing no?
I have always wondered what a jam roly poly was and in my impressive laziness resulting in a lack of research had simply presumed it was a rectangular sponge covered with jam and then rolled up.
How wrong I was.
Just as this curiosity was sitting there, along with my curiosity about a whole lotta things, out comes the latest Gourmet Traveller and the weekly edition of Good Living, both featuring a jam roly poly.
Get this.
It’s more of a scone wrapped around jam than a sponge.
I know. Move over Wikepedia.

Anyway,
that is the pic of the Jam Roly Poly in the latest GT – I mean, if that doesn’t make y0u want to make it, what will I say.
And yes, I even made the jam. I’m not a huge marmalade fan, but this – which I slightly modified – was very moreish indeed.
Also – mine looked nothing like this – my jam was not as dark and syrupy (similar to my insecurities about my kneading ability, I have similar angst about making jam. that said, this one set without me using Jamsetta and is delicious, it just wasn’t thick and syrupy enough to hold that much shape in the roll).

The jam

  • 4 oranges (I used 3 oranges, 1 tangelo)
  • 2 lemons
  • 6 mandarins
  • 220g white sugar
  • 1/4 cup lemon or orange liqueur (I used Cointreau)
  1. - Peel and segment the oranges, lemons and two of the mandarins. Do this over a bowl to catch juices.
  2. - Remove pips and set aside.
  3. - Using your hands, push down on the segments to release juices into a measuring cup.
  4. - Squeeze the remaining four mandarins and add to to the juice from the segments – you need 1 cup of juice.
  5. - Tie the seeds up in a muslin cloth
  6. - Combine the juices and sugar in a heavy based saucepan, bring to a simmer to dissolve sugar
  7. - Add the fruit, pips and liqueur and simmer for 20-25 minutes or until syrupy. Cool completely before use

The cake*

  • 2 1/3 cups SR flour
  • 2 tbsp caster sugar
  • 120g butter, chopped
  • Finely grated rind of 2 oranges and 1 lemon (Use the rind off some of the fruit used in the jam. Grate the rinds before peeling and segmenting fruit.)
  • 175ml buttermilk
  1. - Preheat oven to 180C
  2. - Combine the flour, sugar and rinds
  3. - Rub through the butter until it resembles breadcrumbs
  4. - Cut through the buttermilk (treat it like a scone batter, so work lightly and quickly)
  5. - Turn onto a lightly floured piece of grease-proof paper and form into a 25cm log
  6. - Roll out to a rectangle that’s 27cmx30cm
  7. - Spread over 2/3 of the jam, leaving a 3cm border
  8. - Roll lengthways, pressing the edges together as you go
  9. - Brush surface with some buttermilk
  10. - Now, the recipe says to wrap the roll in the grease-proof paper and tie the ends. I’m not sure why you do this, maybe to keep it in a tight roll as otherwise it might just spread outways… or something?
  11. - Place on a baking tray and cook for 35 minutes.

Serve warm with cream or ice-cream (or both) and some of the leftover jam if desired.

The recipe in Good Living used a jar of apricot jam, which may be what I do next time. I’ll keep the rinds in the batter though as it gave lovely flavour.

*This is basically like a scone dough. In fact, with the rinds adding an extra depth of flavour I may use this recipe for my next batch of scones.

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  • Jenn

    Mmm…that sounds very refreshing, especially with the citrus jam.

    Thank you!

  • Sheeps Clothing

    Wow that looks good! I scrolled through the recipe, might have to give it a try.
    I loved your Flashback Friday post. That could so easily have been me – the anodised (what does that mean????)aluminium cups – did yours come in a zip up vinyl container?, tartan rug. For me, also part of these outings was sitting on the boiling hot seat belt buckle at end of the day. I swear I have the shape of one scarred into my bum.

  • Anonymous

    vevWe made something like this in school but it was baked in a lemon sauce and i want to make it again but just cant find the right receipe like the one i had in school. please help i love that one and want to make it again. I will keep this one and hope for a lemon sauce to go with it