PASTRIES & VARIATION: Roly-poly used to be a popular type of "pudding" in the 60s when I lived in the UK. It is another example of using pastry as dessert.

BLUEBERYY ROLY- POLY:

 

 

 

 

dry ingredients:

    1 cup all purpose flour

    2 tsp. baking powder                                                          

    1 ½ tsp. sugar

    ¼ tsp. salt 

2 tbsp. cold butter

2 cups blueberries                                                       

1/3 cup sugar

3-4 tbsp. milk                                                             

2 tbsp. melted butter

pinch salt

sweetened whipped cream or vanilla sauce

 

 

 

In a large bowl, mix together blueberries, sugar and pinch of salt. Stir gently until sugar is dissolved

 

In another bowl, sift together dry ingredients; then cut in butter, using a pastry cutter and   blending until mixture resembles coarse meal. Stir in enough milk to form dough. Knead dough lightly to distribute the fat evenly. 

 

Preheat oven to 425 degrees F. and butter a jelly-roll pan.

 

Roll dough out into an 11 x 8-inch rectangle on a large sheet of wax paper dusted with flour. Brush dough with the melted butter. Spread blueberry mixture over the dough, leaving a 1-inch border. Carefully fold the dough into half longwise. Then lift the dough, using the waxed paper, and transfer it, seam-side down, to the prepared pan.

 

Bake 30 minutes, or until golden. Carefully transfer the cake to a serving platter. Cut cake into serving pieces and serve with whipped cream or vanilla sauce.

 

 

 

 

 

 

VANILLA SAUCE:

 

 

3 egg yolks                                                     

¼ cup sugar

2 cups milk                                                     

½ tsp vanilla extract or 1 vanilla bean

1 tsp cornstarch or arrowroot

 

 

 

If using vanilla bean, split it open. Warm milk and drop bean into it. Let it infuse for 30 minutes. Discard bean and strain milk into a large microwavable jug or glass measuring cup. Cover with paper towel and microwave on high for 2 minutes or until almost boiling. If using vanilla extract, add into scald milk.

 

In a heavy saucepan, whisk egg yolks with sugar and cornstarch/arrowroot. Pour a little of the hot milk into egg yolk mixture and whisk well to mix.  Pour this back into the saucepan and add the rest of hot milk. Cook sauce over medium heat, stirring frequently until bubbles form around the edges and sauce becomes thickened. Remove from heat. Strain and serve hot if desired. Or cool and chill before serving.