Jam roly-poly

Jam roly-poly

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

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Freezable

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.

330 kcalories, protein 5.0g, carbohydrate 45.0g, fat 16.0 g, saturated fat 8.0g, fibre 1.0g, sugar 13.0g, salt 0.56 g

Recipe from Good Food magazine, November 2009.

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Latest comments and suggestions

Results 21-29

  • Binder photo PanClanger

    11 March 2012

    PanClanger rated and commented on this recipe

    5 stars

    This is a gorgeous recipe. It doesn't need any sugar to sweeten it, or any extra jam, in my opinion - the balance is just right, and with custard alongside, truely one of the British all-time great puddings. Worth keeping in the freezer for a quick fix, defrosts and heats brilliantly in the microwave. NB - at school, we affectionately called Jam Roly Poly 'dead man's leg', in reference to the 2-3 foot-long rolls, arranged in pairs in large baking tins, doled out by grumpy dinner ladies! We loved it then, and I still love it now. This recipe is very nostalgic!

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  • Binder photo Catherb

    02 May 2012

    Catherb rated and commented on this recipe

    5 stars

    Had never made jam rolly poly before, this recepie was so easy and i received amazing comments from all of my dinner guests.

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  • Binder photo Bug

    26 July 2012

    Bug rated and commented on this recipe

    4 stars

    reebeck, If you are asking for a substitute for suet because you're vegetarian, there is a vegetarian suet available from most supermarkets. It's made by atora.

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  • Binder photo Jen

    24 August 2012

    Jen rated and commented on this recipe

    5 stars

    This was amazing! I followed the recipe exactly with the exception of using vanilla extract instead of vanilla seeds and don't think that it requires any more sugar; the jam provides enough sweetness. Buttered the greaseproof paper and had no problem with sticking. Easier to make than I thought but very messy! So yummy, will definitely make again.

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  • Binder photo joe

    22 September 2012

    joe rated and commented on this recipe

    5 stars

    Omg can't understand why not many people have tried this recipe... Best ever jam roly. Light and such a lovely texture. Yes I did add extra jam to individual servings. Remember to grease the paper probs and there will be no problems with sticking. Fab my new Sunday lunch pudding favourite...

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  • Binder photo PaulSaxby

    25 December 2012

    PaulSaxby commented on this recipe

    We made a lovely Christmassy version by adding a teaspoon of mixed spice to the dough and using a jar of mincemeat ( normally used in mince pies) with some lemon zest and chopped apricots as the filling instead of the jam... Absolutely lovely...served with custard it went down a treat..

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  • Binder photo frank

    23 January 2013

    frank rated and commented on this recipe

    5 stars

    Perfect recipe!!

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  • Binder photo Natalie

    22 February 2013

    Natalie rated and commented on this recipe

    5 stars

    This turned out really well. Definitely needed a lot more jam than stated. Before adding the jam I lifted the rolled out dough onto the greaseproof paper, this meant I didn't have to try and move the thing once it was jam-filled and delicate. I used the same recipe yesterday, but substituted the jam for chocolate spread, that was also really tasty.

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  • Binder photo pinkpuppy

    19 May 2013

    pinkpuppy commented on this recipe

    Made this around 6 times no always turns out perfect i follow the recipe exactly except i add a tbsp of vanilla extract instead of the vanilla pod seeds. Great recipe and very easy to follow

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Freezable

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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330 kcalories, protein 5.0g, carbohydrate 45.0g, fat 16.0 g, saturated fat 8.0g, fibre 1.0g, sugar 13.0g, salt 0.56 g

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