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Jam Roly Poly

  • N/A Preparation
  • 1 Hour Cooking
  • Serves 4-6

By derek

One of the old time favourites at Pudding Club meetings. Steam it in a cloth for the best result.


180g Self-raising flour

15g Caster Sugar

A pinch of salt

90g Shredded Suet (Vegetarian or Beef)

480g Good Quality Red Fruit Jam

Water to mix


Preheat the oven to 190-200°c/Gas 5-6

Sift the flour and salt together, then add the suet and enough water to make a good rolling dough. Roll the dough out to approximately 25cm square. Spread the dough with a thick layer of jam. Dampen the edges with water to seal and roll up like a Swiss Roll. Place in a roasting tin (see out tip below), and bake for about 1 hour. Turn the pudding out of the tin carefully and roll gently onto the serving dish.

Slice and serve with Custard.

Tip~ To prevent the Roly Poly flattening out , place it in a roasting tin, and tip the tin up so the Roly Poly rolls onto one end, which helps to keep the Roly Poly shape.

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