Jam Rolly-polly
Today I made for the first time a jam rolly-polly. It is very tasty (if I do say so myself) and perfectly edible, however while it was cooking, the top layer split and did not rise.
Can anyone suggest what I did wrong - how do I ensure that it does not fall part slightly when I am cooking and rise so that it is similar to the pictures you see and the texture that I have eaten before.
Many thanks
Fiona
Best Answer
Try baking it in a loaf pan instead of flat on a sheet. You can put a U shaped sheet of parchment under it to lift it out with. The side of the pan will give some resistance to it spreading out, which will hopefully keep the top from splitting. I've also seen folks crush up aluminum foil to pack the sides of the pan with to try to force it into a more rounded bottom.
Another trick I've heard, but not sure how well it works in practice, is to chill the rolled up product before you bake it, so that the dough won't "slouch" on the pan like a D shape on it's back, but will stay more round.
Pictures about "Jam Rolly-polly"
Why is it called Jam Roly-Poly?
Jam roly-poly arrived on the scene in 1845, courtesy of Eliza Acton. Her recipe was for a rolled suet pudding with jam, marmalade or mincemeat.What pastry is Jam Roly-Poly made of?
A roly-poly is a pudding made from suet dough that is spread with jam and then rolled up. Originally, it was boiled in some muslin, but is these days steamed or baked. Other fillings can be done such as golden syrup, apples or prunes.Jam Roly Poly Recipe | Good Housekeeping UK
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