CHERRY ROLEY-POLEY

Ingredients

• 2 cups All-purpose flour (Quantity estimated (not specified in original recipe))
• 3 teaspoons Baking powder (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 cup Butter, cold and cubed (Quantity estimated (not specified in original recipe))
• 3/4 cup Milk (Quantity estimated (not specified in original recipe))
• 3 cups Fresh or frozen cherries, pitted (Quantity estimated (not specified in original recipe))
• 1/2 cup Granulated sugar (Quantity estimated (not specified in original recipe))
• 0 Heavy cream or custard sauce, for serving (To taste)

Instructions

1. 1In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. 2Gradually add the milk, mixing until the dough just comes together. Do not overmix.
3. 3In a saucepan, pit the cherries and add sugar to taste. Cook over medium heat until the cherries soften and release their juices, about 10 minutes.
4. 4On a lightly floured surface, roll out the dough to about 1/2 inch thick. Spread the cooked cherries evenly over the dough, leaving a small border. Roll up the dough tightly, like a jelly roll.
5. 5Wrap the roley-poly tightly in a clean cloth, securing the ends with kitchen twine. Place the wrapped roley-poly in a steamer and steam for 1 1/2 hours, or until the dough is cooked through. Check the water level periodically and add more if needed.
6. 6Carefully unwrap the roley-poly and slice it. Serve warm with heavy cream or custard sauce.