Jam roly-poly

Jam roly-poly

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(29 ratings)

Prep: 15 mins Cook: 1 hr

More effort

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

  • Freezable

Nutrition:

  • kcal330
  • fat16g
  • saturates8g
  • carbs45g
  • sugars13g
  • fibre1g
  • protein5g
  • salt0.56g
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Ingredients

  • 50g salted butter, cold and cut into chunks, plus extra for greasing
  • 250g self-raising flour, plus extra for rolling
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 vanilla pod, seeds scraped out
  • 50g shredded suet
  • 150ml milk, plus a drop more if needed

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g/4oz raspberry or plum jam, or a mixture
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • custard, to serve

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.

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Comments, questions and tips

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Joesyjo's picture
Joesyjo
12th Nov, 2017
3.8
Tried this tonight. I took note of other reviews and added more Jam. I also cooked it for 1hr 30 mins. This was too long and mine came out over done. Next time I will only cook for 1hr as recipe states. Tasted nice with custard though.
katrina4081
19th Oct, 2014
5.05
Well, that was great; what a lovely pud. I used strawberry jam. I cooked it for 2 hours and let it stand for an hour before serving as it was just more convenient for me as I had guests. That was fine (I had checked a variety of recipes, several of which suggested a 2 hour cooking time).
karola
1st Sep, 2014
5.05
I made three of these this weekend, two for someone else and one for us. It was delicious and I am delighted they can freeze. I used a good half a jar of jam per roly poly. I will definitely be making this again. For my third and final pudding, I found rolling it out on the buttered grease-proof paper worked quite well, as then there was no lifting of the pudding necessary, the grease on the paper didn't seem to hinder rolling the pudding up - certainly no more than rolling it on the work top. I also couldn't get someone's comment out of my head that calls this pudding 'dead man's leg!'
vintagemunchkin
22nd Dec, 2013
This was lovely - perfect texture, but agree with previous comments and would add extra jam next time. Delicious!
pinkpuppyuk2002
19th May, 2013
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
natalie-313131
22nd Feb, 2013
5.05
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.
efrank71
23rd Jan, 2013
5.05
Perfect recipe!!
paulsaxby
25th Dec, 2012
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..
stephenjoanne
22nd Sep, 2012
5.05
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...
swetmanje
24th Aug, 2012
5.05
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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gillmatt
9th Nov, 2016
If you freeze this, do you freeze it whole, or sliced?
goodfoodteam's picture
goodfoodteam
14th Nov, 2016
Thanks for your question. We'd suggest freezing it whole.
solatium
4th Apr, 2015
Hi, Could you add some peanut butter to the jam, or would this make the pastry soggy? Thanks
steerable
22nd Feb, 2015
i have just rolled mine and am a bit peeved that inhad a load of jam escape! is this normal or what can i do to avoid this
goodfoodteam's picture
goodfoodteam
2nd Mar, 2015
Hi steerable, thanks for getting in touch and sorry to hear you didn't have success with this recipe. It's important to roll the dough out large enough so that you've got plenty of surface area to distribute the jam. Then make sure you don't spread it too close to the edges as this could also cause it to leak out. And finally, roll it up really carefully and slowly to keep as much in the central rolls as possible. Hope this helps, do let us know how you get on if you give it another go. 
pashton
29th Jan, 2015
Can you freeze this once cooked? What would be the best way to re-heat it?
goodfoodteam's picture
goodfoodteam
3rd Feb, 2015
Hi pashton, thanks for your question. This jam roly poly should be fine to freeze once cooked. Just defrost in the fridge overnight and warm through in a low oven with a large tray of water underneath (same as for cooking originally) until hot through. 
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