Jam roly-poly

Jam roly-poly

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(26 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Serves 6

This jam roly-poly is simple to make, comforting and sure to bring back memories of traditional school dinners

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
330
protein
5g
carbs
45g
fat
16g
saturates
8g
fibre
1g
sugar
13g
salt
0.56g

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/4oz raspberry or plum jam, or a mixture
  • custard, to serve

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Method

  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.

Recipe from Good Food magazine, November 2009

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Comments

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shallett's picture
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Really easy recipe to make and so comforting and cheap too. Both times I've made it there has been slight exploding from the paper incidents...but still yummy!

em_gee's picture
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Used the recipe when making a Syrup and Sultana Steamed Pudding, Replaced the jam with Golden Granulated sugar and Sultanas. Buttered a Pudding Basin and added Golden Syrup prior to adding the dough. Only filled to 3/4's to allow it to rise. Cooked for 80 minutes at 150 fan assisted. Served with custard. Excellent

belgarrath's picture
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My partner made this for the first time and we used fresh suet from our local butcher and it was amazing! He found it easy enough to make (and I did the cleaning!) and he enjoyed himself doing it. Absolutely beautiful!

reebeck's picture

Is there anything to I can substitute with suet?

kharyss's picture
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Never made a roly poly before but this was nice and simple to make. Added more jam than listed and still think it needed a bit more, but it puffed up nicely and wasn't stodgy.

Make sure you do grease the greaseproof paper with butter before you wrap it as it will stick otherwise. I didn't and left half behind on the paper! Looked a mess but still tasted nice.

isabellep's picture
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A bit messy but yummy!

pcouper's picture
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I made this for my Dad and he said it was as good as his mam used to make. I found it really easy and straight forward although I might warm through some extra jam next time to pour over the top because Dad said there wasnt quite enough.

tarcin's picture
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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.

snoogans888's picture
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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.

sweetassugar's picture
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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.

imicola's picture
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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!

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