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Jam & white chocolate roly-poly

Jam & white chocolate roly-poly

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4 (with leftovers)

A suet pudding that's baked instead of steamed, and rolled for a modern twist

Nutrition: per serving
HighlightNutrientUnit
kcal824
fat39g
saturates19g
carbs117g
sugars57g
fibre3g
protein10g
low insalt0.82g
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Ingredients

  • butter , for greasing
  • 300g self-raising flour
  • 85g caster sugar
  • 140g suet
  • 150ml milk , plus a dash
  • 8 tbsp raspberry jam
  • 50g white chocolate , chopped, plus about 25g/1oz, melted
  • 425g carton custard , to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2011

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A star rating of 3 out of 5.6 ratings
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