Jam roly-poly

Jam roly-poly

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(48 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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26th Jan, 2011
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!
20th Dec, 2010
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
22nd Nov, 2010
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!
17th Aug, 2010
Is there anything to I can substitute with suet?
30th Apr, 2010
Never made a roly poly before but this was nice and simple to make. Added more jam than listed and still think it needed a bit more, but it puffed up nicely and wasn't stodgy. Make sure you do grease the greaseproof paper with butter before you wrap it as it will stick otherwise. I didn't and left half behind on the paper! Looked a mess but still tasted nice.
25th Apr, 2010
A bit messy but yummy!
16th Dec, 2009
I made this for my Dad and he said it was as good as his mam used to make. I found it really easy and straight forward although I might warm through some extra jam next time to pour over the top because Dad said there wasnt quite enough.
21st Nov, 2009
I really liked this, it was so easy to make. I used a sugar-free jam, so apart from the custard I served it with, it was a sugar-free dessert. The texture was excellent, it plumped up nicely in the oven and was fluffy, not stodgy.
31st Oct, 2009
Really nice texture and easy to make, but mine stuck to the wrapping as well. It wasn't sweet enough for me, even though I added more jam, so next time I'll add some sugar to the dough.
27th Oct, 2009
the whole family agreed that this pud was delcious. we poured on more warmed jam at the end along with some homemade custard. the jam roly-poly stuck to the wrapper so came out a bit messy but still tasted gorgeous.


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