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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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!
lyegreen
16th Nov, 2011
5.05
I followed the recipe exactly and it worked perfectly and tasted delicious.
mandyt40
3rd Nov, 2011
5.05
Loved this recipe. Was so easy to make. Did add a little sugar to the recipe as suggested in reviews and more jam, but was delicious. My kids and hubby loved it and already have made it twice in a week for them aswell as passing the recipe on to friends
tonster007
11th Oct, 2011
5.05
Delicious we served with custard and I added a spoonful of sugar to the flour plus way more jam...made it two days in a row as my kids loved it...
sarahharding
16th Sep, 2011
5.05
Made this and over half was eaten immediately. Didn't have a vanilla pod so used some extract instead. My son even ate the remaining portion cold when he came in from school!
lucyjoappleyard
2nd Sep, 2011
5.05
I made this for my family and they said it was better than what they had at school.I put 3 times as much jam in because the first time I made it ,it wasn't sweet enough also the pastry can be bland so make sure you scrape all of your vanilla seeds in! To solve the pudding sticking to the paper i put loads od lurpak on it and it worked a treat! Try this recipe it's yummy and delicious!
shallett
26th Jan, 2011
4.05
Really easy recipe to make and so comforting and cheap too. Both times I've made it there has been slight exploding from the paper incidents...but still yummy!
em_gee
20th Dec, 2010
5.05
Used the recipe when making a Syrup and Sultana Steamed Pudding, Replaced the jam with Golden Granulated sugar and Sultanas. Buttered a Pudding Basin and added Golden Syrup prior to adding the dough. Only filled to 3/4's to allow it to rise. Cooked for 80 minutes at 150 fan assisted. Served with custard. Excellent
belgarrath
22nd Nov, 2010
5.05
My partner made this for the first time and we used fresh suet from our local butcher and it was amazing! He found it easy enough to make (and I did the cleaning!) and he enjoyed himself doing it. Absolutely beautiful!
reebeck
17th Aug, 2010
Is there anything to I can substitute with suet?

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