Vickys Jam Roly Poly, GF DF EF SF NF. Wrap the roly poly in the baking paper, making a long pleat in the paper to allow the pudding to expand as it cooks. Twist the ends of the paper like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside. Vickys Mojito Fruit Salad GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.
This jam roly-poly recipe without suet is a delicious way to showcase and use up your jam in a frugal dessert.
It's adaptable to ingredients on hand as well as gluten and dairy free.
See more ideas about Recipes, Food, Foods with gluten.
You can have Vickys Jam Roly Poly, GF DF EF SF NF using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Vickys Jam Roly Poly, GF DF EF SF NF
- It's 200 grams of gluten-free/plain flour.
- It's 100 grams of vegetable suet.
- Prepare 1 tsp of baking powder.
- Prepare 1 pinch of salt.
- It's 80 ml of water or as required.
- You need 25 grams of soft brown sugar and extra for topping.
- You need 1/4 jar of jam, strawberry or raspberry.
These cookies are jam-packed with nutritious and healthy ingredients. Free of gluten, dairy, & refined sugar, and also vegan friendly! When you turn over a rock, old board, mulch or leaf litter in your yard, you may see a bunch of small, slate-gray buglike creatures that resemble miniature armadillos. It's sure to evoke childhood memories.
Vickys Jam Roly Poly, GF DF EF SF NF step by step
- Preheat the oven to gas 6/ 200C/ 400°F.
- Put flour, suet, baking powder & salt in a bowl and add enough water to form a non-sticky dough, between 60 - 90mls usually.
- When it starts to get doughy, knead in the sugar.
- Flour your work surface and roll the dough into a square around 5mm thick.
- Spread with jam then roll up into a sausage shape, jam on inside.
- Put on a lined baking tray, sprinkle with sugar and bake for 30 minutes.
- Slice and serve warm with custard. Free-from recipe link below https://cookpad.com/us/recipes/332987-vickys-vanilla-custard-gluten-dairy-egg-soy-nut-free.
Roll up from the short end (like a Swiss roll) and pinch the edges together to seal in the jam. Put the roly-poly onto the greased side of the baking paper and roll up, twisting the ends of the. The cylindrical shape of the roly-poly recalls the days when puddings were cooked in cloths instead of bowls. The pudding is a sheet of dough that has been slathered with jam or marmalade, rolled up, and then baked on a rack in a pan filled with hot water. Skillful chef Sara is ready to reveal to you all the cooking tips and other secrets behind another one of her famous recipes.
