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Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 250 g Self raising flour
  • 50 g Butter
  • 50 g Golden caster sugar
  • 75 g Vegetable suet
  • 125 ml Milk
  • 200 g Strawberry jam
Jam Roly Poly
Jam Roly Poly Jam Roly Poly
  1. Put a deep roasting dish onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it. Fill the roasting dish two thirds full with boiling water from the kettle.
  2. Heat oven to 160℃ . Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm) then sit the greaseproof on top of the foil and butter it.
  3. Tip the butter, flour and sugar into a large mixing bowl. Use your fingers to rub it together until it resembles fine breadcrumbs.
  4. Stir through the suet then 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.
  5. Tip the dough out onto a clean surface, quickly pat it together to smooth, then roll out to a square roughly 25 x 25 cm
  6. 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, loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff up during cooking so don’t wrap it too tightly.
  7. Lift the parcel directly onto the rack above the tin and cook for 1 hour.
  8. Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, thickly slice and serve it with custard.
Jam Roly Poly
Jam Roly Poly Jam Roly Poly
Prep 20 minutes
Total 1 hour
Serves
US | Metric
favorite
print
like
Ingredients
  • 250 g Self raising flour
  • 50 g Butter
  • 50 g Golden caster sugar
  • 75 g Vegetable suet
  • 125 ml Milk
  • 200 g Strawberry jam
  1. Put a deep roasting dish onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it. Fill the roasting dish two thirds full with boiling water from the kettle.
  2. Heat oven to 160℃ . Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm) then sit the greaseproof on top of the foil and butter it.
  3. Tip the butter, flour and sugar into a large mixing bowl. Use your fingers to rub it together until it resembles fine breadcrumbs.
  4. Stir through the suet then 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.
  5. Tip the dough out onto a clean surface, quickly pat it together to smooth, then roll out to a square roughly 25 x 25 cm
  6. 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, loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff up during cooking so don’t wrap it too tightly.
  7. Lift the parcel directly onto the rack above the tin and cook for 1 hour.
  8. Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, thickly slice and serve it with custard.