Inspired by videosteamedberry
Jam Roly-Poly
A traditional British dessert made with jam and suet pastry, rolled and baked or steamed.
Aug 24, 2019
A traditional British dessert made with jam and suet pastry, rolled and baked or steamed.
20 min, estimated
Prep time
40 min, estimated; oven-baked version
Cook time
1 hr, estimated, including brief cooling
Total time
6 portions (estimated)
Yield
Ingredients
5 ingredientsAdjust servings
Ingredients update with servings
- 175 g self raising flour
- 100 g suet
- 150 ml milk
- 300 g strawberry or raspberry jam
- 50 g caster sugar
Method
5 steps- Heat the oven to 180°C (350°F). Lay a large sheet of baking parchment on the work surface.
- Mix the self-raising flour and suet in a bowl. Add the milk gradually and knead lightly to make a soft dough.
- Roll the dough into a rectangle on the parchment. Spread the jam evenly over it, leaving a small border, then sprinkle with caster sugar.
- Roll the dough up tightly from a long edge to make a log. Seal the seam and ends; wrap loosely in the parchment and then foil, leaving room for expansion.
- Bake on a tray for about 35–40 minutes, until the dough is cooked through. Cool briefly, unwrap carefully, slice and serve.
Recipe notes
Helpful tips
- Serve with vanilla ice cream, custard or pouring cream.