This steamed jam roly poly is something simple, and it’s also something that’s wonderfully traditional. We hold fast to a simple idea – if something has remained traditional for an exceptionally long time, there’s probably a good reason for that. When we started preparing this recipe in our test kitchen, we discovered that the traditional steaming process makes for a soft, moist, and utterly delightful cake! We’ve been sure that the cake itself is rolled tightly and sealed very well shut with a layer of tasty jam that works wonderfully well to create a moist and flavoursome current running through the roly poly.
Jam Roly Poly (Log)
A steamed jam roly poly makes for a wonderfully traditional dessert – ideal for all outlets and serving styles.
Description
INGREDIENTS
Ingredients
Self-Raising Wheat Flour (Calcium, Iron, Niacin, Thiamine), Raising Agents (E341, E500)), Raspberry Jam (27%) [Raspberry Puree, Glucose Syrup, Sugar, Gelling Agent (E440i), Acidity Regulators (E330, E331iii), Colour (E163)], Water, Margarine [Vegetable Oils (Palm, Rapeseed), Water, Salt, Emulsifier (E475), Colours (E100, E160b), Natural Flavouring], Sugar, Vegetable Suet [Non-Hydrogenated Vegetable Oil (Palm, Rapeseed), Wheat Flour (with added Calcium, Iron, Niacin, Thiamine)]
Nutritional Information
| Typical values per 100g |
|
|---|---|
| Energy (kJ) | 1491.01 |
| Energy (kcal) | 356.36 |
| Fat (g) | 14.79 |
| Saturates (g) | 6.37 |
| Carbohydrates (g) | 51.63 |
| Total Sugars (g) | 22.20 |
| Protein (g) | 3.69 |
| Salt (g) | 8.18 |
- Suitable for vegetarians
- Nutritional information: TBC
- Unsuitable for vegans
- Store in a cool, dry place
