Jam roly-poly

Jam roly-poly

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(45 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


  • kcal330
  • fat16g
  • saturates8g
  • carbs45g
  • sugars13g
  • fibre1g
  • protein5g
  • salt0.56g
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  • 50g salted butter, cold and cut into chunks, plus extra for greasing
  • 250g self-raising flour, plus extra for rolling



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

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



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

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



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

  • custard, to serve


  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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12th Sep, 2019
One of my favourite deserts! Simple comfort food. Lovely.
Rob Perry
18th Aug, 2019
Lovely recipie I am a cook and this recipie is perfect. A lovely old fashioned favourite. I leave in the oven an extra 20 mins as I do 3 or 4 at once and it comes out lovely every time. I don't measure the jam though I just use liberally
New male cook
15th Dec, 2018
As it's Christmas time l've just made this using sweet mince as the filling. It tastes amazing. I used shop bought mince but added orange zest, some chopped apple and glace cherries and a splash of brandy to spice it up. Beautiful.
24th Sep, 2018
Gorgeous recipe! Easy to follow and the result is a great Jam Roly Poly. I added more Jam as many others have, and it definitely needed it especially as the pudding itself has no sugar (think I may add a little next time!)
21st Jan, 2018
A real family favourite, I do add more jam than stated but that's just down to personal taste! Can be made earlier than required as freezes really well! .....I cut into individual servings if freezing!
Joesyjo's picture
12th Nov, 2017
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.
19th Oct, 2014
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).
1st Sep, 2014
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's picture
22nd Dec, 2013
This was lovely - perfect texture, but agree with previous comments and would add extra jam next time. Delicious!
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


9th Nov, 2016
If you freeze this, do you freeze it whole, or sliced?
goodfoodteam's picture
14th Nov, 2016
Thanks for your question. We'd suggest freezing it whole.
4th Apr, 2015
Hi, Could you add some peanut butter to the jam, or would this make the pastry soggy? Thanks
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
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. 
29th Jan, 2015
Can you freeze this once cooked? What would be the best way to re-heat it?
goodfoodteam's picture
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. 
10th Apr, 2019
Put 33g caster sugar into dough. Then you're on to a winner
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