Recipe: Briony’s Blackberry & Blackcurrant Jam Roly Poly

Ready in 50 minutes and serving 6-8 people, this roly poly is extra crispy thanks to the addition of the filo pastry. ‘The creamy filling takes it to the next level,’ says Briony, ‘and if you make this during blackberry season, it will taste doubly delicious.’

The Retro Recipe Society by Briony May Williams (Found, £24.99) is out now

Briony May Williams first appeared on television in 2018 as a semi-finalist in the ninth series of The Great British Bake Off. A beloved figure, she illuminated the tent weekly with her exuberant energy and optimistic demeanor—qualities she has maintained throughout her successful career as a television presenter (Escape to the Country; Food Unwrapped; Morning Live), celebrity chef, and advocate for mental health and disability.

Briony’s first cookbook, The Retro Recipe Society, was published on 20 October (Found, £24.99), including 50 traditional recipes infused with nostalgia and a contemporary touch. In celebration of the debut, Briony discussed the narrative behind the book, her strategies for maintaining mental health within her demanding work, and the enchanting Cornish country house that captivates her thoughts.

Ingredients

• 270g pack filo pastry

• 200ml double cream

• 1.5 tbsp icing sugar

• 1.5 tbsp cream cheese

• 1 egg

• 1 tsp vanilla extract

• 150g blackcurrant jam

• 150g blackberries

Method

1. Preheat the oven to 180°C fan/200°C. Grease an 8 inch cake tin.

2. Whip together the double cream, icing sugar and cream cheese until spreadable. Beat in the egg and vanilla.

3. Spread some jam over half a sheet of filo then fold over the other half so the jam is sandwiched between. Place some of the cream mixture along one edge then roll up so you have a cream filled filo sausage. Repeat with the remaining filo sheets until you have used all the pastry.

4. Roll the first filo sausage in a spiral in the middle of the tin then place the other around the outside. Repeat to fill the cake tin. Brush the top with egg wash or butter. Sprinkle over the blackberries, wedging a few into the roll. Bake for 25 minutes until golden brown.