My cupboards have been cleaned out, everything that was two years past it's best before date has been tossed and it's my 100th post today! Who would have thought I'd have a hundred things to say, and a few people willing to read them. I've met some amazing new people, both virtually and in reality, got to chat about food without putting anyone into a coma and I've eaten a lot of chocolate. I'm completely hooked on this now so I'll keep going and try think of another hundred things to mumble on about should you be prepared to listen.
I know the only reason anyone is here is for the sugar (not the saccharine waffle) so here's what the kitchen clearout resulted in. A box of vegetable suet with not much time left for this world finally achieved it's roly-poly destiny. Eaten straight from the oven, encrusted with sugar, filled with mouth-blisteringly hot jam and swimming in custard, jam roly-poly is the ultimate comfort food. Like Valium in pudding form, it's best not to make any plans once it's eaten in case the body refuses to do as it's told. Light the fire, grab a book (preferably something classic and English) and enjoy.
This rib-sticking recipe is from Eat Up by Mark Hix, a book I spoke about back in the early days. I used damson jam as the filling when the jar was unearthed early in the excavations. You can choose your own favourite shop bought or otherwise.
You can find a good custard recipe here.
JAM ROLY POLY
- 100g plain flour
- 100g strong bread flour
- 1 tbls baking powder
- pinch of salt
- 50g light brown sugar
- 115g suet
- zest of half a lemon, grated
- about 150ml water
- 5 tbls jam, warmed
- milk for brushing
- demerera or granulated sugar
- Preheat the oven to 200 C and grease a large baking tray. Sift the flours, baking powder and salt into a bowl, then stir in the sugar, suet and lemon zest. Add enough water to make a soft but not sticky dough.
- Roll out on a lightly floured surface to a rectangle about 5mm thick, then spread with the warm jam, leaving a 1cm border. Roll up loosely and join the ends together to seal. Place on the prepared tray, brush with milk, then sprinkle with sugar. Bake in the oven for 30-40 minutes until golden brown.
Serves 4(ish)
Yay for 100 posts!! I'm looking forward to the next 100!!!!
Posted by: Deborah | November 15, 2007 at 03:18 PM
Nooooo.... Don't leave me hanging.... :-(
Yes I know, patience is a virtue, but this is all your fault, you got me hooked on this blogging malarkey. :o)
Posted by: Siobhan | November 15, 2007 at 03:38 PM
I can honestly say I have enjoyed every one of them!! Congrats:) Looking forward to reaching no 1000!!
Posted by: lorraine@italianfoodies | November 15, 2007 at 07:56 PM
Looking forward to the next 100 Laura! The cake looks fabulous!
Posted by: Tartelette | November 16, 2007 at 05:57 AM
Delish, nothing like cleaning out the supboards and finding a few gems!!!!
Posted by: Rachel @ Fairycakeheaven | November 16, 2007 at 08:49 AM
I think I nearly read all 100 posts yesterday! I felt like I was immersed in a good book! I copied out a load of recipes (Banoffee pie, White Chocolate & Raspberry Muffins, Chocolate cake made with spuds!! :) Yum!) . And then went home to bake a recipe from Biblocook's site... Well, I could hardly ask you to sample one of your own recipes, could I?! :) Thanks for being a guinea pig! :)
Posted by: Siobhan | November 16, 2007 at 09:03 AM
I'm a willing guinea pig at any time, Sorcha went happily off to school with an oatmeal cookie in her lunchbox this morning!
Posted by: Laura | November 16, 2007 at 09:09 AM
Congratulations on 100 posts. Have made some of them and lusted after more. Looking forward to more yum in the next 100 posts.
Posted by: Jen | November 16, 2007 at 10:58 AM
I am salivating at that picture. We are becoming very fond of custard at the moment. It must be in the genes!!!! The waffle is an added bonus!
Posted by: Pauline | November 16, 2007 at 02:33 PM
Happy 100th post!!!
Posted by: peabody | November 17, 2007 at 12:54 AM
Congrats on your 100th! Hooray!!
Posted by: Maryann | November 17, 2007 at 01:09 AM
Congratulations on your 100th post. Very nice, classic way to ring in those hundred with the roly poly. Hope you stuck a candle in it to celebrate.
Posted by: Annemarie | November 17, 2007 at 05:42 PM
Scrummy, and perfect for this time of year.
Congratulations on your first 100 posts!
Posted by: Karen | November 17, 2007 at 06:08 PM
Well, Laura I know I'd not find suet in my pantry as I've never been able to find it at the stores. I think this tells me I should look again!
JAM ROLY POLY - even the name rocks!
Congrats on the 100.
Posted by: MyKitchenInHalfCups | November 18, 2007 at 09:15 AM
If I keep seeing these lovely desserts you make, I am going to be roly poly.
Congrats on your 100th post.
Posted by: Cheryl | November 19, 2007 at 07:46 PM
Congrats on your 100th post! Time flies, doesn't it? I remember when we were growing up, my sister made a roly poly that called for walnuts but we didn't' have any, so she used watermelon seeds. yuck.
Posted by: Aimee | November 20, 2007 at 01:18 AM
Congrats on 100! I hope to be reading 100's upon 100's more!
Your blog is such a delight to read and quite an inspiration to me. =)
Hugs to you and the lil miss!
xoxo
Posted by: Lisa | November 20, 2007 at 03:06 PM