Jam Roly Poly
(A winter family favorite - thanks to Barbara Powell)
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2 cups Self Rising flour
2 tsp. baking powder
1 stick (4 oz.) margarine, butter or suet
Approx. 8 oz. jam (preserve).
Approx. 10 tbsp water - add until dough is pliable.

Mix flour and baking powder.
Rub in margarine (or fat).
Add water and mix to a stiff dough with knife.
Gather dough into ball.
Roll out thinly (approx. 1/4") to an oblong (rectangle) shape.
Spread jam over crust leaving a 1" margin.
Roll up fairly loosely and press edges to seal.

Wrap loosely in greased wax paper and tie ends. use steamer or pan of boiling water. Steam or boil for 1 1/2 hours. I don't remember it being cooked this way, but this is what the recipe says.

Or bake on greased cookie sheet for approx. 35 minutes at 400 degrees. This is the way I remember it and the way we made the recipe.

To serve, slice thickly and add whipped cream or ice cream.

Hint: The assembled, uncooked roly poly can be a bit difficult to handle, so it might be easier to add the jam and do the rolling while working on the cookie sheet (or wax paper) so it is in place to cook as soon as it is rolled up.

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