Jam Roly Poly

by Barry Lewis

Prep time
10 mins
Cook time
55 mins


50g butter (1.7 oz)
50g shredded suet (1.7 oz)
250g self raising flour (8.8 oz)
1tsp vanilla extract
150ml milk (5.2 Fl oz)
raspberry jam
serve with custard

Jam roly poly and custard is a classic recipe when I was growing up. It is incredibly easy to make. A steamed rolled up dessert that is delicious! Give this a go I got my Daughter Chloe to help with this. This is part of British recipe Month on the channel, other so far have included toad in the hole, scones, shepherds pie and bakewell tart!

Start off by getting a bowl and mixing together the butter with the vanilla extract and flour. You need to rub the butter into the flour with your fingers and thumbs until a fine crumbly texture is achieved. You can do this step in a food processor if you prefer.

Next pour in the milk and the suet. The suet is a solid fat but you can freeze butter and grate it up then keep in the freezer until needed as an alternative or just use butter but it may effect the texture slightly. Mix this mixture through with a spoon until a dough starts to form then take out of the bowl onto a floured surface and flatten a bit. Roll out to a square shape cutting away any excess then spread jam all over leaving a strip at one end.

Roll up like a swiss roll until you reach the seam (bit not covered in jam), wipe away any excess jam. Wrap the jam roly poly in baking barchment foil (the two sided stuff) then sit on a tray.

The oven should be pre-heated to 160c or equivalent see cooking oven temperature conversion chart. Quarter fill a roasting tin with boiling water and put on the bottom of the oven this will generate steam in the oven as it bakes. Sit the roly poly tray above that and bake for a good hour.

Once done allow to cool for five minutes and watch the steam as you open the oven door! Slice into thick chunks and serve with custard!