Jam roly-poly

Jam roly-poly

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(40 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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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.
annestreeter
26th Jul, 2012
4.05
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.
ceherbert
2nd May, 2012
5.05
Had never made jam rolly poly before, this recepie was so easy and i received amazing comments from all of my dinner guests.
vivaves
11th Mar, 2012
5.05
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!
annajaneharrison
19th Feb, 2012
5.05
For me to make something and for it to come out like it should is bordering on a miracle. This jam roly poly actually looked like the picture, tasted great and was easy to make! After reading previous reviews I added a little more jam and this was a wise move, so be sure to add a little more jam! A great easy to make pudding and came out delicious.... Scores from the family out of 5.... Anna - 5 Jamie - 5 Dad - 4 (suggested even more jam!) Mum - 5 Enjoy it!
spacegirl73
5th Jan, 2012
I've made this recipie 4 times and each time gone down a storm! Easy to do I made by rubbing the butter and flour by hand as I don't have a food processor I just guess the amount of jam making sure its generous without risking too much for it to just leak out everywhere! I don't like desserts too sweet so this is perfect as there's no sugar added to the dough, don't wrap too tightly and ten minutes before done unwrap the top slightly as this avoids sticking, will keep this recipie as one of my favourites and will use for ever!

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