Jam & white chocolate roly-poly

Jam & white chocolate roly-poly

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(5 ratings)

Prep: 20 mins Cook: 50 mins

More effort

Serves 4 (with leftovers)
A suet pudding that's baked instead of steamed, and rolled for a modern twist

Nutrition and extra info

Nutrition: per serving

  • kcal824
  • fat39g
  • saturates19g
  • carbs117g
  • sugars57g
  • fibre3g
  • protein10g
  • salt0.82g
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  • butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g self-raising flour
  • 85g caster sugar
  • 140g suet
  • 150ml milk, plus a dash



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

  • 8 tbsp raspberry jam
  • 50g white chocolate, chopped, plus about 25g/1oz, melted
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 425g carton custard, to serve


  1. Heat oven to 180C/160C fan/gas 4. Butter a sheet of baking parchment. Mix the flour with the sugar, suet and a good pinch of salt, then bind with the milk to make a soft, but not sticky, dough. Add a dash more milk if it helps to bind the last few bits left in the bowl.

  2. Roll out the dough on a floured surface to a 20 x 30cm oblong. Spread with the jam and scatter with the chocolate, leaving a border all the way around.

  3. Roll up the dough from one short end so you have a sausage shape, then gently pinch the ends to seal in the jam. Carefully lift onto the prepared parchment.

  4. Fold the paper up over the ends of the roly-poly, then wrap up quite tightly. Secure with staples or bulldog clips all the way along the roll, as this will help you achieve the classic round shape.

  5. Bake for 50 mins until the roll feels firm and looks golden through the paper. Allow to stand for 5 mins before cutting, as this will stop the jam flowing out. Drizzle with the melted chocolate and serve with a jug of warmed custard.

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Comments, questions and tips

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5th Oct, 2013
Quite dry and disappointing. Not sure the white chocolate added anything either.
25th Nov, 2012
Delicious. I didn't use as much jam as the recipe said as I was paranoid about it splodging out. I stapled the paper and most of it held, apart from one corner that broke and let loads of suet sponge and jam out - small price to pay for a pudding that tasted so good. White chocolate is very subtle so I might leave it out next time and see if it makes any difference.
12th Feb, 2012
I make this atleast once a month and I'm surprised by the previous comments because we LOVE it! I haven't quite cracked the wrapping up so it doesn't explode out of the paper but it's still delicious. I would agree though that the white chocolate inside the roll is not really a necessary addition as the flavour doesn't really come through but a little drizzled on top does make all the difference!
24th Oct, 2011
oops forgot my star!
24th Oct, 2011
Hi s graham have you tried vegetable suet? also you could use butter or lard It will change the texture a bit, but the trick is to freeze it then grate it in to your mixture, and hopefully it will retain it's shape. I did this last year with lard in mincemeat, and it wasn't too bad To stop the fat clumping together, you might want to dust it with some flour - that helps with the texture as well. I was less than impressed with this recipe i don't think the chocolate works well i prefer classic Jam rolly polly x
7th Oct, 2011
I was practically drooling with excitement when I saw this cover recipe but sadly it did not live up to expectations. It had a very odd texture and was quite dry. I couldn't taste the white chocolate at all :-(
3rd Oct, 2011
I wanted to make this recipe for a long, long time and onced I had made it it was not really that impressive. It was really horrid and really the flavoured did not work at all.
2nd Oct, 2011
I want to make this recipe but live abroad and cant get suet (and cant use it for religious reasons). Please could you suggest a replacement ingredient. Many thanks
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