Damson Roly Poly with Damson Parfait and Crème Anglaise

Prep Time


Cook Time

3 hours




For the roly poly:For the roly poly:

450450 g Country Range Self Raising Flour

2 2 tsp Country Range Baking Powder

300300 g Country Range Cooking Salt

150150 g caster sugar

For the damson jam:For the damson jam:

200200 g damsons

1 1 lemon (juice only)

400400 g jam sugar

For the damson parfait:For the damson parfait:

6 6 egg whites

250250 g sugar

200200 ml Country Range Whipping Cream

200200 g damsons

100100 ml water

For the crème anglaise:For the crème anglaise:

6 6 egg yolks

5050 g sugar

520520 ml Country Range Whipping Cream

2 2 Country Range Vanilla Pods

Multiply by
  • 1For the roly poly, mix all the ingredients together to form a dough. Let the pastry rest for 1 hour then roll out to about the thickness of a £1 coin.
  • 2For the jam, put all the jam ingredients into a sterilised jam pan and slowly bring to the boil. Simmer for 10 minutes then remove from the heat and allow to cool. Once cooled, spread the jam onto the pastry and roll up.
  • 3Put the roly poly into a tin 20cm x 20cm and steam for 3 hours.
  • 4For the parfait, boil the damsons in water until soft, then blend into a purée.
  • 5Whip the egg whites, adding the sugar to form a meringue. Fold in the cream and damson purée then freeze for 2 hours before serving.
  • 6For the crème anglaise, mix the egg yolks and sugar in a bowl. Heat the cream and vanilla pods slowly over a low heat then pour over the yolks. Return to the pan and cook on a low heat for 2 minutes until thick.
  • 7Pour into a bowl with a slice of the roly poly.