Saturday, 20 October 2007

Little Foodies Britain - Alternative Roly Poly

Little and Small love bananas and custard (read that cold custard). I was never overly fond of it as a child and because of this rarely think to give it to them unless they ask for it. When I was thinking about British Food and my mind was wandering, as it does, it suddenly dawned on me - how about Banana Roly Poly & Custard. Lots of people will be familiar with the name Jam Roly Poly, but they might not have tried it, it's a suet sponge rolled up with jam in the middle, then baked. I googled Banana Roly Poly and it threw up nothing that I could see, we played around and this is what we came up with.
Banana Roly Poly
for the filling
4 bananas (peeled and mashed)

for the roly poly
8oz / 250g self raising flour
4 oz / 125g suet (we use Atora vegetable suet)
50g granulated sugar
pinch of salt
6-8 tablespoons of water
To brush over the top prior to cooking - a little milk and beaten egg and a handful of sugar.

Preheat the oven to 200C, 400F, gas mark 6
For the roly poly pudding part
In a bowl sift the flour and add suet, salt and sugar. Mix well and gradually add the water, mixing until it forms a stiff dough. You may not need all of the water. On a floured surface, roll out the dough into a rectangle/oblong shape.

Smear the banana mash over the top and then roll the dough. Tuck the ends in underneath, so that the filling doesn't come pouring out during cooking. Place on a baking tray, seam side down, brush with milk and beaten egg (beaten egg optional), sprinkle with sugar and cook for approximately 40 minutes.

Edit: If you've made the dough a little too soft, a good tip is to wrap it tightly in baking paper after you've rolled it. Cook it in the paper for the first 30 minutes and then undo the paper for the last 10 minutes.

Banana & Toffee Roly Poly
for the filling
I jar of dulce de leche
2 bananas (peeled and finely sliced)

Follow the roly poly pudding part above, then smear a jar of dulce de leche over the dough, place the sliced bananas over the top and then roll the dough. Tuck the ends in underneath, so that the filling doesn't come pouring out during cooking. Place on a baking tray, seam side down, brush with milk and beaten egg (beaten egg optional), sprinkle with sugar and cook for approximately 40 minutes.

Serve hot with custard. We love hot pudding with cold custard! Of course I could have made a fresh custard from scratch but for me a tin of Ambrosia Custard does it every time... Yum, yum, yummety yum! Will post pics tomorrow, I have to bake some cakes for a nursery school afternoon tea tomorrow.
Edit: Pics now loaded as you can see. I ended up baking the cakes today after we got back from staying with old friends in Muswell Hill, North London last night. We had a (very long overdue) great evening. The rugby result wasn't so good but the less said about that the better. As all of the children woke so early this morning we went for a stomp in Highgate Park, with a little stop at the cafe for coffee and pastries! All this stodge - I may need to start cutting back a little. Off to eat Cottage Pie, cooked by my lovely husband.


Marie said...

Ohhh banana roly poly pudding. Now THAT sounds delicious! Great idea!

MyKitchenInHalfCups said...

I'm not familiar with roly poly but I love the name. As soon as to bring in the dulce de leche, I'm swooning!

Asha said...

Same here, not familiar with Roly Poly but sounds delicious!! Enjoy:))

Kelly-Jane said...

Oh that sounds wonderful! Mmm mmm =)

katiez said...

Can't wait to see the pic's! I've always heard of 'roly poly' but didn't know what it was - I thought it was a sponge cake roled with jam - after baking. I am intrigued....

Truffle said...

What a lovely creation Amanda! I'm a big fan of hot pud and cold custard too. Just heavenly so I'm sure I'll love this.

Kelly Mahoney said...

Hehe, roly poly is what we used to call potato bugs that were everywhere when I lived in Texas. I had no idea it was a baked good as well!

Caffienated Cowgirl said...

Intriguing...I love the jam roly poly, as does Little Man...but I am going to have to try your version.

Cottage Smallholder said...

My mum would love this roly poly. We all went out to lunch yesterday and she was hoping suet pud would be on the menu (it turned out to be a Spanish menu!).

I love Ambrosia custard and also Ambrosia creamed rice.

tash said...

I love suet pastry, it's such an under-used and under-appreciated food. My mother used to make us bacon dumplings, which were made with bacon sliced up, with onion, put into a savoury suet shell, rolled and steamed for a couple of hours. It's one of my Winter favourites, though it steams all of my windows up! Your take on an old classic sounds delicious.

Deborah said...

Another recipe I have never heard of! I learn so much coming to your blog!

Anonymous said...

roly poly pudding with custard, just what the doctor ordered, real comfort food.
clever girl

Amanda at Little Foodies said...

Hi Marie, I loved the banana one the boys preferred the banana and toffee one (sort of goes without saying I guess!)

Hi Tanna, it is a great name.

Hi Asha, it's comfort food made for going straight on your hips!

Hi Kelly-Jane, I was quite pleased with how it turned out but my goodness I need to start cutting back a bit!

Hi Katie, Because the banana is the same colour it doesn't really show the layers well enough. I dont have a picture of the banana and toffee.

Hi Truffle, Thank you. There's something about hot pud and cold custard - perfect.

Hi Kelly, that got me laughing!

Hi CC, if you like things sweet do the banana and toffee, if you don't like it too sweet go for just banana.

Hi Fiona, I'm with your mum - Suet pudding - comfort in a bowl! A Spanish menu would also be good though.

Hi Tash, Your mum's bacon dumplings sounds great! Might give that a try.

Hi Deborah, I learn new things all the time visiting other blogs. It's great.

Hi Mum, thank you - love you x

Thank you all for your comments.
Amanda x

KJ said...

This sounds so good. First there's banana. Then there's roly poly. And to top it all off toffee caramel. Add the custard and it becomes outrageous. YUM!!

Elle said...

What a clever recipe and good way to get bannanas into a dessert. I'll bet ti would taste good with stewed apples in the middle, especially with that custard sauce!

Amanda at Little Foodies said...

Hi KJ, it was pretty outrageous!

Hi Elle, The boys loved the toffee one best and I liked both. I think it probably needed the toffee if you were in the mood for that sort of thing.

Thank you for your comemnts.
Amanda x


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