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Jam roly-poly

Raise some smiles by making this classic dessert. It’s sure to evoke childhood memories.

a cut rolled pastry with suet and raspberry jam

Recipe Reviews

Rated 3.24 out of 5 stars after 50 reviews.

(50) | Rate this Recipe
£0.25 Per Serving
Ready in**
1 Hour(s) 10 Minutes

Each 138g serving contains

Nutritional information

Each 138g serving of this recipe contains 460 calories, which is 23 percent of your reference intake for calories.
The sugar is rated Med with 26.7 grams, which is 30 percent of your reference intake for sugar.
The fat is rated Med with 20.5 grams, which is 29 percent of your reference intake for fat.
The saturated fat is rated High with 9.6 grams, which is 48 percent of your reference intake for saturated fat.
Salt is rated at Med with 0.8 grams, which is 13 percent of your reference intake for salt. skip to ingredients and directions

of your reference intake
Typical energy values per 100g: 1,396kJ/333kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 15g butter, plus extra for greasing
  • 175g self raising flour, plus extra for rolling
  • Pinch of salt
  • 2 level tbsp caster sugar
  • 75g Atora Shredded Suet
  • 115ml milk, plus extra for brushing
  • 125g Asda Raspberry Jam
  • Custard, to serve

How to make it

  1. Pre-heat the oven to 200C/180C Fan/Gas 6. Place a wire rack over a roasting tin. Cut a 30cm-long piece of baking paper, then grease one side with butter. Make a pleat along the middle, lengthwise. This will allow the roly-poly to expand as it cooks. Cut a 35cm length of extra-strong foil from a 45cm-wide roll. Boil the kettle.
  2. Sift the flour and salt into a bowl. Rub in the butter with your fingertips. Add the sugar and suet, then stir until evenly mixed. Pour in the milk and mix with a knife to make a firm, but not sticky, dough. Roll out on a lightly floured surface to a 22cm x 30cm rectangle. Spread one side with jam, leaving a 1.5cm-wide jam-less border. Brush the border with milk.
  3. Roll up from the short end (like a Swiss roll) and pinch the edges together to seal in the jam. Put the roly-poly onto the greased side of the baking paper and roll up, twisting the ends of the paper like a Christmas cracker.
  4. Wrap it in the foil, sealing the edges tightly, but leaving enough room for the roly-poly to expand and the air to circulate. Fill one third of the roasting tin with boiling water. Put the parcel on the wire rack over the roasting tin, making sure the boiling water doesn’t touch the foil. Bake for 45 minutes. Carefully unwrap, slice and serve with hot custard.