Baked Jam Roll
Ingredients
Directions
Prepare the dough
Prepare the pastry dough: combine 1 lb flour, 4 oz dripping, 2 tbsp brown sugar, x tsp baking powder, 1 tsp salt, and one tablespoonful of sugar, as in Lesson III.
Roll the dough out to a half-inch thick oval shape.
Fill and roll
Mix the gooseberry jam with one tablespoonful of water and one tablespoonful of sugar, then spread the jam mixture evenly over the rolled dough.
Roll the dough up, turning the ends up and tucking them under the roll; if needed, seal the seam with a little water.
Bake
Bake the roll for an hour on a floured tin, starting in a quick oven to harden the outside, then after ten minutes, continue baking slowly.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour (in the method)
- Forms the structure that holds the roll together while it bakes.
- Dripping (in the method)
- Fat that tenderises the pastry and gives it a rich texture.
- Baking powder (in the method)
- Releases gas during baking so the dough rises and lightens.
- Brown sugar
- Adds sweetness, moisture and colour to the pastry as it browns.
- Gooseberry jam (in the method)
- Supplies the filling's sweetness and tartness and its moist, sticky layer.
The step that matters
Starting the bake in a quick oven. A hot start sets the outside of the pastry so the jam stays inside and the roll keeps its shape. Slowing the oven after ten minutes lets the centre cook through without scorching the outside.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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