Jam Roly-Poly

Name: Jam Roly-Poly
Cook time: 65 min
Total time: 65 min
Yield: 6 servings
Cuisine: British
Ingredients: 250g Self-Raising Flour; 25g Caster Sugar; 125g Suet, shredded, beef or vegetable; 160ml Whole Milk; 250g Raspberry Jam; 1 tbsp Caster Sugar, for sprinkling; 1 tbsp Whole Milk, for brushing; 500ml Custard, warm, optional; 1 pinches of Salt, fine; Some Butter, a little, for greasing parchment/foil

Jam Roly-Poly is a classic British pudding of soft suet pastry rolled around a generous layer of raspberry jam and baked until tender and slightly sticky. Slice it warm and serve with a generous pour of creamy custard for a comforting, old-fashioned dessert that’s perfect for sharing.

Jam Roly-Poly is a classic British pudding of soft suet pastry rolled around a generous layer of raspberry jam and baked until ten... Show more

Traditional British Recipe

Health Grade

E+ · Indulgent

Time

1 hr

Price

0,62 €

Calories

588 kcal

low calorie

easy

kid friendly

comfort food

Method

Heat the oven

Set the oven to 200° C and position a rack in the middle. Have a baking tray ready so you can transfer the wrapped roly-poly to the oven as soon as it is assembled.

Mix the pastry

Put the self-raising flour, caster sugar, suet, and a pinch of fine salt into a mixing bowl and stir them together so the suet is evenly distributed. Pour in most of the whole milk and mix with a knife or spoon until the dough starts to clump together, then bring it together with your hands. The dough should feel soft and pliable, not wet; if there are dry patches, add the last splash of milk a little at a time.

Fill and roll

Lay out a large sheet of parchment and a slightly larger sheet of foil, then lightly grease the parchment with butter. Turn the dough onto a lightly floured surface and roll it into a rectangle about 30 x 20 cm and roughly 5 mm thick. Spread the raspberry jam evenly over the surface, leaving about a 1 cm border all the way around so it has less chance of leaking. Starting from one long side, roll the pastry up snugly like a Swiss roll, using the parchment to help if needed. Place the roll seam-side down on the greased parchment, wrap it up, then wrap again in the foil, leaving a little room for the pastry to expand.

Bake until golden

Place the wrapped roly-poly on the baking tray and bake for 30 minutes. Open the parcel carefully; trapped steam is very hot. Uncover the top, brush the pastry with the extra milk, sprinkle over the extra caster sugar, and return it to the oven uncovered for 10 minutes more, until the outside is lightly golden and the jam is bubbling at the edges.

Rest and warm custard

Let the roly-poly rest for 5 minutes so the pastry settles and the jam thickens slightly, which makes slicing much easier. While it rests, gently warm the custard in a small saucepan over low heat, stirring occasionally, until hot but not boiling.

Slice and serve

Cut the jam roly-poly into thick slices and serve it warm with the hot custard spooned alongside or poured over the top. If any jam has bubbled onto the parchment, scrape a little of it back over the slices for extra stickiness and flavour.