Jam Roly Poly and Elmo Cupcakes......

I came across this recipe on another blog a while ago. I can't recall whose blog it was so if it was yours, thank you, it brought me straight back to my childhood, my mum used to make this for us along with jam puddings real childhood 'nursery food'! I don't have a picture of this as I have not made it yet but do have pics of the elmo cupcakes that I made with the kids this week......Hope you like the recipe and that it will bring you fond childhood memories also......

Jam Roly Poly

Ingredients:

8 ounces self raising flour
2 ounces Demerara sugar
3 ounces suet (I use vegetable suet)
1 ounce butter, melted (on defrost in the microwave for a minute or so)
5 fluid ounces milk
Quarter teaspoon salt
Half teaspoon baking powder
Beaten egg and 2 teaspoons Demerara sugar for brushing on top before cooking.
Approx. half a jar of jam – your choice of flavour. I have to have raspberry!

Method:

Preheat the oven, 200C, Gas 6

In a large bowl, stir together the flour, suet, sugar, salt and baking powder.

Gently melt the butter and add to the dry ingredients with the milk.

Stir the mixture with a plastic spatula until it binds together (this takes very little effort, don’t overwork it)

Sprinkle a little flour on your work surface and rolling pin (or wine bottle if you don’t have a rolling pin)

Place your pastry dough on the floured surface ready to roll out.

Cut a piece of baking paper to lie on top of a baking sheet.

And now roll the pastry dough into as near a rectangle shape as you can … don’t worry too much about the shape but you are aiming for the same sort of shape as your baking tray.

Now spread your choice of jam over the pastry, leaving a one inch border all the way round – this helps to stop the jam squidging out when you roll it up.

Now the slightly messy part …. roll the pastry up, not tightly and very gently, almost lifting each time you roll to prevent major leakage of jam! I roll the long side, some people roll the short side, it depends on how think you want your slice of pudding!

Transfer the roll carefully to the lined baking tray.

Beat the egg and brush over the top of the roll, then sprinkle with the two teaspoons of Demerara sugar – this will give the roly poly a lovely crunchy top when it’s cooked.

And now to bake it … cook for 10 minutes at 200C, Gas 6 and then turn your oven down to 180C, Gas 4 for a further 20 minutes until the roly poly is lovely and brown and crunchy on the top.

Nearly time to enjoy your delicious old fashioned pud, just the matter of custard to sort now. If you are a purist, you will make custard with a double boiler and egg yolks, if you are a half purist, you will make custard with Birds Custard Powder and boiling milk, but if you don’t have the time or inclination for that, ready made will suffice …..!

*original source: http://daisycupcakes.wordpress.com/

Lemon Curd Muffins.....

Lemon Curd Muffins - Makes 12 Muffins
Ingredients:
200g/7oz self-raising flour
100g/3 ½ oz golden caster sugar
1 large egg
75ml/3fl oz sunflower oil
150ml/5fl oz milk
½ tsp vanilla extract
60ml/12 tsp lemon curd
For the sugar coating:
60ml/4 tbsp lemon curd
50g/2oz golden caster sugar
Heat the oven to 190oC/375oF/gas 5.
Line a 12 hole muffin tin with paper cases. Sieve the flour into a bowl and stir in the sugar. In a large jug mix together the egg, sunflower oil, milk and vanilla extract using a fork. Pour the wet ingredients into the dry and stir gently together until just combined. Put a teaspoon of mixture in the base of each paper case. Top with 1 tsp lemon curd. Top with the rest of the muffin mixture. Bake for 10-15 minutes until risen and firm.
For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on top of each muffin and dip the tops of each one in sugar to coat the tops.
Yummy......