You know how biscuits are cookies, and scones are biscuits in England? Well, there’s this thing called a “roly-poly” which is also like an American biscuit, only in log form.
Think of it as a Swiss rolled biscuit, if you will, filled with jam instead of jelly (which is actually a gel-like candy). Saves you having to split the biscuit and spread the jam. Cracker Barrel might do well to look into this concept.
Just to further confuse the nomenclature: in England, “pudding” is actually a catchall word meaning “dessert”, and a roly-poly is a pudding, or “pud” for short, served with the requisite custard. (Alpro makes a vegan custard, available in many supermarkets.)
It you’d like to try this out, either for breakfast or dessert, click below to find instructions.
Jam Roly Poly
1 1/3 cup self-rising flour
2 tablespoons sugar
½ teaspoon salt
5 tablespoons vegan margarine
1/3 cup soy milk
½ cup jam (blackberry, blueberry, or whichever sort you like)
Preheat the oven to 350F/180C. Spray a piece of parchment paper with cooking spray; set aside.
Mix the flour, sugar and salt in a large bowl. Cut in the margarine, using your fingers to crumble the mixture together. Add the soy milk, stirring just until combined.
Form the mixture into a loose rectangle. Transfer to the parchment paper. Roll out into a shape approximately 8 x 12 inches. Spread the jam to within ½ inch of the edge.
Roll up from the short side, sealing the ends and smoothing over the line where the edge meets.
Wrap the paper loosely around the roll, folding over the ends.
Cover the whole thing with foil, and transfer to a baking sheet.
Place a pan of water on the lower rack of the oven, and the baking sheet with the roly-poly on the top rack.
Bake for 35-40 minutes. Remove from oven and let cool 5 minutes before opening the package.
Slice and eat, with vegan custard if you wish.