Jam roly poly recipe

Posted on February 7, 2021 at 2:36 pm in

A new word for a lot of Americans will be “stodge”. It’s a word with many negative connotations, but in the case of Jam Roly Poly that’s what it’s supposed to be – a stodgy comfort food designed to deliver calories straight to your waistline. Enjoy!

  • 300g / 10.5oz / 2 cups AP flour or GF flour blend
  • 130g / 4.5oz shredded suet OR butter
  • 1 teaspoon baking powder
  • pinch of salt
  • juice of 1/2 lemon (about 1 tablespoon)
  • 200ml / about 6.75oz water (or more if needed)
  • 2 -3 tablespoons of jam, slightly warmed with a little water
  • custard
  • Preheat the oven to 160c / 315f.

    Blend the first 4 ingredients thoroughly. Add the lemon juice to the water and stir into the flour blend until the dough just comes together – it should be slightly sticky, but not wet. With GF flour blends you may need to add a little more water – if so, add it a tablespoon at a time.

    Roll the dough out to a half inch / one cm thickness. Try to get it as close to a rectangle as you can. If you’re me, a rough potato shape is the best I can do!

    Spread the jam thinly over the surface, leaving an edge about the thickness of the width of your thumb at a long edge. Slowly and gently roll the dough towards the exposed edge, without trying to get it super tight. You want a rough cylinder with a little internal room for expansion. Pinch the cylinder closed at the jamless edge and leave the join up for the moment.

    Butter up some baking paper and roll the dough log onto it, join side down. Wrap the dough log loosely with the baking paper, making sure the log is completely surrounded, and tie off the ends with string. Wrap the log up in a tea towel or foil to create a sealed cylinder.

    Place the wrapped roly poly in a loaf pan or other convenient heat resistant receptacle, then place the receptacle on a trivet or other support (such as old jam jar lids) into a baking pan. Place the baking pan in the oven and pour boiling water into the baking pan – you want plenty of water in there, but not so much it splashes out of the baking pan. You also don’t want any water entering the loaf pan with the pudding in it.

    Bake for 1 hour. Serve cut into slices so that you can see the internal swirl. Cover generously with custard and serve with a nice cuppa tea.

    One note, this is not a super sweet pudding. The dough is meant to be fairly plain to allow the jam and the custard to take central stage.

    Print Friendly, PDF & Email
    Share

    Gluten Free cake or pudding flour

    Posted on February 7, 2021 at 2:12 pm in

    One of the interesting aspects of cooking gluten free is that you don’t have the convenience of only using a couple of flours. You need to use different blends depending on what you’re doing. This flour blend works great for cakes and for puddings, too. While I previously wrote up a pudding flour blend, this one is simpler and pretty reliable for baked or steamed puddings. Give it a go.

  • 250g / 2 cups white rice flour (NOT glutenous rice)
  • 128g / 2/3 cup potato starch
  • 41g / 1/3 cup tapioca starch
  • 1 tsp xanthan gum (or other similar binder)
  • Add all ingredients together in a sealed tub and shake thoroughly to incorporate.

    Print Friendly, PDF & Email
    Share

    Figgy Pudding Cheesecake

    Posted on December 23, 2020 at 9:56 pm in

    So, you want a plum pudding cheesecake. I have you covered. Yes, the title says figgy pudding…. this has both figs and plums in it, so I still have you covered!

    This is a crustless cheesecake. You are welcome to add one if you wish.

  • 3 packs cream cheese (8oz / 225g each)
  • 1 cup white sugar or equivalent (7oz / 200g)
  • 1 cup sour cream (240g)
  • 1 cup heavy cream (230g)
  • 3 tbsp flour of choice
  • 3 eggs
  • 1 tbsp vanilla
  • 2 oz (60g) each dried figs, plums, and 2 other dried fruits of choice, cut into roughly equal sized pieces, for a total weight of 8.5oz / 240g
  • Preheat oven to 350f / 180c. Boil kettle.

    Put sugar in bottom of mixer bowl. Put the 3 packets of cream cheese on top. Mix on medium speed until completely combined. Blend in the sour cream, heavy cream, and then the eggs one at a time, making sure each is completely incorporated before adding the next. Blend in the vanilla and flour.

    Remove bowl from mixer. Fold in the chopped dried fruit. Split between two 9 inch / 23cm pie pans. Place pie pans in deep baking dish and pour boiling water into the baking dish until it comes half way up the pie pan.

    Bake for 60 minutes, or until the centre of the cheesecake is mostly set – you’re looking for a slight wobble.

    Allow to cool to room temperature and then refrigerate. Serve cold with mulled wine, a Wassail cup, or a nice cuppa tea.

    Print Friendly, PDF & Email
    Share

    Historically Inspired pumpkin pie – Pompion Pie

    Posted on November 27, 2020 at 11:10 am in

    Inspired by this recipe, I came up with my own version. This Pompion Pie version is delicious and will definitely feature in future Thanksgiving dinners!

  • 1 batch pie crust for a 9 inch pie dish (see here for GF crust)
  • 1 sugar, or pie, pumpkin, whole (not puree)
  • 2 medium or 3 small apples
  • half a stick (2oz, 55g) butter
  • scant half cup raisins (didn’t weigh, 80g to 90g, eyeball it)
  • scant half cup currants (didn’t weigh, 80g to 90g, eyeball it)
  • half a cup, roughly 100g sugar
  • 1/4 cup / 60ml dry white wine or sherry
  • 3tsp mixed spice / pumpkin pie spice
  • Preheat your oven to 425F / 220C. Roll out your pie dough and line the pie pan. This is an open top pie.

    While the oven is preheating, prepare the pumpkin. Slice it in half, scrape out the seeds and fibrous material in the middle, saving the seeds for roasting as a tasty snack later. Peel the pumpkin and slice it into thin slices.
    Prepare the apples similarly, skin on or off to your preference.
    Melt the butter in a large skillet over medium-high heat. Add the pumpkin and apple slices. Stir well to combine, then add the rest of the ingredients, stirring well to combine. Lid up your skillet, turn the heat down to medium-low, and cook for 10 to 15 minutes until the pumpkin is soft but not mushy.
    Pour the filling into your pie crust. It should mound up generously.
    Bake for 20 minutes at 425F / 220C, then turn the heat down to 375F / 190C and bake for another 40 to 50 minutes until the juices are bubbling. Cool completely before serving.

    Print Friendly, PDF & Email
    Share

    Baked custard

    Posted on November 11, 2020 at 8:21 am in

    Baked custard is another classic British pudding. It’s simple, cheap, and feels way more gluttonous and indulgent than the ingredients would suggest. It’s also inherently gluten free!

  • 600ml / 18 US fl oz heavy whipping cream
  • 3 large eggs
  • 50g / 2oz caster (fine table) sugar
  • 1 tsp vanilla essence (or to taste)
  • 1/4tsp ground nutmeg, or to taste
  • optional: dried fruit, chopped to roughly equal size
  • Preheat your oven to 325F / 170C. Boil your kettle, or set a pot of water to boil on your stove top.

    Butter an ovenproof dish, about 1 quart / 1 litre capacity. If adding dried fruit, scatter it evenly around the bottom of the dish.

    Scald the cream and vanilla (heat until the cream is just beginning to lightly steam and small bubbles appear around the edge). Do not boil the cream.

    Whisk the eggs, nutmeg, and sugar together. Pour a thin stream of the hot cream into the eggs and sugar, whisking constantly, until all of the hot cream has been incorporated into the eggs.

    Place a large baking pan into the preheated oven. Put the ovenproof dish into the large baking pan. Pour the custard into the baking dish. Pour boiling water into the baking pan until the hot water comes about half way up the side of the ovenproof dish.

    Bake for 1 hour. Serve hot or cold. Once cold, the custard will be set with a fairly firm consistency, firmer than creme brulee.

    Print Friendly, PDF & Email
    Share

    Kentucky black BBQ sauce

    Posted on September 29, 2020 at 7:10 pm in

    Time for something different. Black BBQ sauce is spicy, umami, and quite different. Try it with mutton, lamb, pork, or beef that has been slow cooked over smoke. Delicious!

  • 1 cup Worcester sauce
  • 1 cup tomato sauce (passata – not ketchup)
  • 1 cup water
  • 3 tbsp lemon juice
  • 1/3 cup brown sugar, or substitute (such as erithrytol or monkfruit)
  • 2 tbsp butter
  • 1 or 2 tsp hot pepper flakes
  • season to taste
  • Add all ingredients to pan. Bring to a boil, then reduce to a simmer and simmer for 5 minutes. Allow to cool to room temperature.

    Print Friendly, PDF & Email
    Share

    Gluten free instant chocolate mug cake

    Posted on September 28, 2020 at 11:52 am in

    Yes, another mug cake. I’m having fun with it, so why not?

    Add to a large mug

  • 2 tablespoons butter
  • 1 to 4 tablespoons monkfruit/erithrytol blend, or similar, to your taste
  • optional – pinch of salt
  • Microwave on high for 30-45 seconds until the butter is melted. Stir to incorporate and allow to cool slightly. Add

  • 3 tablespoons almond flour
  • 1 egg
  • 1 teaspoon vailla
  • 1/2 teaspoon baking powder
  • 2 teaspoons cocoa powder
  • Stir to incorporate. Microwave on high for 90 to 120 seconds. Bingo, gluten free, keto friendly, chocolate cake.

    CUSTOMISE IT
    Instead of butter, use a neutral oil such as avocado, or a characterful oil like coconut.
    Instead of vanilla, use maple flavouring, or any other you want to try.
    Want to amp up the chocolate? Add chocolate chips, or a little instant coffee powder.
    Why not add dried fruit, or other baking chips like butterscotch? Why not add chopped or whole nuts?
    Nut allergy? You can use any flour you like. This should work with buckwheat, millet, or any other flour that suits your needs.
    Vegan? I would love to hear how you can tweak this recipe to suit your tastes. Please feel free to reply to this with your comments!

    Print Friendly, PDF & Email
    Share

    Spotted Dick Mug Cake

    Posted on September 23, 2020 at 6:15 pm in

    This is the instant version of my full Spotted Dick recipe. See there for my comments on the name! This version is gluten free, sugar free, and can be easily tweaked to be keto friendly. Enjoy!

    INGREDIENTS

  • 1 tablespoon (or so) of currants, raisins, or as you prefer
  • 1 tbsp of brown liquor or water
  • mix these together and microwave for 30 seconds. From here you proceed like the cinnamon roll recipe.

  • 2 tablespoons butter, melted
  • 3 tablespoons almond flour
  • 1 egg
  • 1/2 teaspoon mixed spice (pumpkin pie spice)
  • 1/2 teaspoon baking powder
  • 1 tablespoon monkfruit/erithrytol blend, or similar
  • optional – pinch of salt
  • Melt the butter on top of the fruit mixture, then add the rest of the ingredients on top. Stir thoroughly to combine and microwave for 90 seconds to 2 minutes. The top of the pudding should be just set and no more.

    Turn out on a plate and serve with a nice cuppa tea.

    Print Friendly, PDF & Email
    Share

    Gluten free keto friendly cinnamon mug roll

    Posted on September 20, 2020 at 7:14 pm in

    That’s an unusual sentence, but here it is – a cinnamon roll you make in a mug, that is super low carb and gluten free.

  • ROLL INGREDIENTS
  • 2 tablespoons butter, melted
  • 3 tablespoons almond flour
  • 1 egg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1 tablespoon monkfruit/erithrytol blend, or similar
  • optional – pinch of salt
  • Melt the butter in a mug. Stir the rest of the ingredients into the mug and microwave for 90 seconds or until the top is just set. Turn the mug upside down on a plate while you sort out the rest of the ingredients. You’ll notice there’s no binder such as xanthan gum – it isn’t needed.

  • GLAZE INGREDIENTS
  • 1 tablespoon butter
  • 1/4 teaspoon ground cinnamon
  • 1.5 tsp monkfruit/erithrytol blend
  • Microwave to melt the butter. Stir to combine. Remove mug from the top of the cinnamon roll and pour over the top. (You can also cut the cinnamon roll in half and pour over the two halves.)

  • FROSTING INGREDIENTS
  • 1 oz / 28g cream cheese
  • 1.5 tsp monkfruit/erithrytol
  • Microwave the cream cheese just until soft. Stir the sweetener in and use to top the cinnamon roll

    Is this the same as a cinnamon roll? No. But it’s really close, and you can easily tweak the recipe to your taste to get you close enough to scratch the cinnamon roll itch.

    Print Friendly, PDF & Email
    Share

    Barbecue Experiment – mustard rubs

    Posted on August 29, 2020 at 9:00 pm in

    First, to establish terminology:

      “Barbecue” is low temperature cooking, usually using wood chips or chunks to provide a pleasant flavour. The meat you use, the brine you use, the seasoning rubs, the sauces, are all the subject of intense debate. This debate is fun, especially if you don’t have any reason to take sides, and experimenting with the combinations is fun. And delicious.
      Cooking food directly over propane or charcoal at high temperature is grilling. Steak, burgers, sausages, hotdogs, kebabs, and shrimp are grilled. And delicious.

    I took 3 pieces of pork and brined them overnight in a salt and ground coriander seed brine, to test out one important BBQ question. Does the mustard you use make a difference to the flavour of your pulled pork BBQ?

    One of the pieces was the control piece – no mustard. Piece 2 was rubbed with home made Dijon mustard. Piece 3, basic yellow mustard like you’d add to a hotdog.

    I smoked the pork with hardwood lump charcoal and pecan wood chunks, spritzed regularly with homemade cider vinegar, then did the hard part – invited friends over to taste test and answer the important question above.

    The answer to the important question is: Yes, the mustard does make a difference. But the difference is subtle. When you eat the meat as-is, without any sauce, you can clearly distinguish between the 3 options. When you add the sauce, the difference is not noticeable. If you prefer unsauced meat make sure you use a tasty mustard. If you apply a sauce, the differences will pretty much disappear.

    Having said that, the Dijon slightly edged ahead of the control (no mustard) or the yellow mustard. The Dijon added a subtle vinegary edge that blended nicely with the meat.

    Everyone had their own favourite, but we would all happily take any of the 3 because they were all delicious. I consider this a win/win.

    Print Friendly, PDF & Email
    Share

    Top