Jam roly poly recipe
Charlotte shows us how to make an old-fashioned favourite – jam roly poly. Serve with custard for maximum authenticity!
Ingredients
- 50 g butter, cold and diced
- 250 g self-raising flour, plus extra for dusting
- 3 tbsp sugar
- 1 capful of vanilla extract
- 50 g shredded suet (the veggie stuff is fine)
- 150 ml whole milk, plus a little more if needed
- 125 g strawberry jam
- 1 jug custard, to serve
- 1.8 oz butter, cold and diced
- 8.8 oz self-raising flour, plus extra for dusting
- 3 tbsp sugar
- 1 capful of vanilla extract
- 1.8 oz shredded suet (the veggie stuff is fine)
- 5.3 fl oz whole milk, plus a little more if needed
- 4.4 oz strawberry jam
- 1 jug custard, to serve
- 1.8 oz butter, cold and diced
- 8.8 oz self-raising flour, plus extra for dusting
- 3 tbsp sugar
- 1 capful of vanilla extract
- 1.8 oz shredded suet (the veggie stuff is fine)
- 0.6 cup whole milk, plus a little more if needed
- 4.4 oz strawberry jam
- 1 jug custard, to serve
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Heat oven to 180C/160C fan/gas 4. Put a deep roasting tin half-filled with boiling water on the bottom shelf of the oven, making sure that there's another shelf directly above it.
- Whizz the butter and flour together in a food processor until you have a sandy consistency. Transfer to a mixing bowl and add the vanilla extract, 1 tbsp sugar and the suet, then pour in the milk and work together with a cutlery knife until you get a sticky dough. It should have a scone-like consistency. Add a little more milk if necessary.
- Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm) and sit the latter on top of the former. Lightly grease the paper.
- Tip the dough out onto a floured surface, then pat together to form a rough square. Roll out to roughly 22 x 22cm. Spread the jam all over the dough, leaving a 1 inch gap along one edge, then sprinkle over 2 tbsp sugar. Roll up from the opposite edge of the clean edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly too.
- Carefully lift the parcel onto the greased paper, joint side down. Loosely bring up the paper and foil (the roly-poly will expand in the oven), then fold along the edges and ends to seal. Place it onto the rack above the roasting tin and cook for one hour.
- Let the pudding sit for 5 mins before carefully unwrapping it – be careful, as it might let out some hot steam. Slice thickly to serve, and drizzle with custard or cream.
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