Recipe of the week: Jam roly poly

Just like mum used to make. Cheap as chips, rib sticking and as comforting as my memory serves me. And made using store cupboard ingredients.

Only difference is that I served it with custard from a carton (I could have made fresh custard but this deserves shop bought!) and mum would have always made Bird’s custard using powder from a tin! How come it was pink powder but yellow custard? Probably a scientific explanation to this isn’t there?

When I posted a picture of my jam roly poly the other week in one of my Facebook groups, I was bombarded with requests for the recipe as everyone became nostalgic. Does it bring back good memories for you too or just the memory of school custard with a wrinkly skin on top?!

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