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Jam roly-poly

Jam roly-poly

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal330
fat16g
saturates8g
carbs45g
sugars13g
fibre1g
protein5g
low insalt0.56g
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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
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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A star rating of 4.5 out of 5.54 ratings
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