{"id":450,"date":"2018-10-08T14:16:48","date_gmt":"2018-10-08T14:16:48","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=450"},"modified":"2018-10-08T14:16:48","modified_gmt":"2018-10-08T14:16:48","slug":"jam-roly-poly","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=450","title":{"rendered":"Jam Roly-Poly"},"content":{"rendered":"<p><!--kg-card-begin: markdown--><\/p>\n<p>This is just delightful. I had no idea this was so simple, shortcrust pastry, not sweet pastry, rolled out to a square about half a centimeter thick. Spread with (in this case) some homemade jam, leaving couple of centimetres, tightly roll, seal the ends, tuck them under the roly-poly then egg wash.<\/p>\n<p>Bake at 170c for 35 minutes, until lightly golden on top.<\/p>\n<p>Serve with egg custard.<\/p>\n<p>Smile.<\/p>\n<p>This is squishy in the middle, you could take it further, another 5 to 10 minutes in the oven to firm up.  But isn&#8217;t the stodge the point?<\/p>\n<p>Would love to try the suet version, but I&#8217;m a big fan of this shortcrust.<\/p>\n<p>Peyton &amp; Byrne &#8211; British Baking, pg. 186<\/p>\n<p><!--kg-card-end: markdown--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is just delightful. I had no idea this was so simple, shortcrust pastry, not sweet pastry, rolled out to a square about half a centimeter thick. Spread with (in this case) some homemade jam, leaving couple of centimetres, tightly roll, seal the ends, tuck them under the roly-poly then egg wash. Bake at 170c&#8230;<\/p>\n","protected":false},"author":1,"featured_media":440,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[39,35,6,80,38,79],"class_list":["post-450","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-baking","tag-desert","tag-jam","tag-peyton-byrne","tag-pudding","tag-shortcrust-pastry"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=450"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/450\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/440"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}