Jam roly-poly

Recipe uploaded by

Good Food

4 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there's another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
2. Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
3. Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don't wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
4. Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.

330 kcalories, protein 5g, carbohydrate 45g, fat 16 g, saturated fat 8g, fibre 1g, salt 0.56 g

Latest comments and suggestions

• Nicola

  21 October 2009

  Nicola rated and commented on this recipe

  

  Yum. Gotta love a jam roly poly. I always thought they'd be tricky to make - steaming puddings always puts me off a recipe, but this method was very simple and came out really well!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SweetAsSugar

  27 October 2009

  SweetAsSugar rated and commented on this recipe

  

  the whole family agreed that this pud was delcious. we poured on more warmed jam at the end along with some homemade custard. the jam roly-poly stuck to the wrapper so came out a bit messy but still tasted gorgeous.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• snoogans888

  31 October 2009

  snoogans888 rated and commented on this recipe

  

  Really nice texture and easy to make, but mine stuck to the wrapping as well. It wasn't sweet enough for me, even though I added more jam, so next time I'll add some sugar to the dough.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rebecca

  21 November 2009

  Rebecca rated and commented on this recipe

  

  I really liked this, it was so easy to make. I used a sugar-free jam, so apart from the custard I served it with, it was a sugar-free dessert. The texture was excellent, it plumped up nicely in the oven and was fluffy, not stodgy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/13354/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 50g salted butter , cold and cut into chunks, plus extra for greasing
• 250g self-raising flour , plus extra for rolling
• 1 vanilla pod , seeds scraped out
• 50g shredded suet
• 150ml milk , plus a drop more if needed
• 100g raspberry or plum jam, or a mixture
• custard , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Ingredients

• 50g salted butter , cold and cut into chunks, plus extra for greasing
• 250g self-raising flour , plus extra for rolling
• 1 vanilla pod , seeds scraped out
• 50g shredded suet
• 150ml milk , plus a drop more if needed
• 100g raspberry or plum jam, or a mixture
• custard , to serve

330 kcalories, protein 5g, carbohydrate 45g, fat 16 g, saturated fat 8g, fibre 1g, salt 0.56 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk