Jam roly poly

Name: Jam roly poly
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Ingredients: Butter, to grease; 250 g Self-raising flour, plus extra to dust; 125 g vegetarian suet; 25 g Caster sugar, plus extra to sprinkle; 175 mL milk; 6 tbsp. jam

A classic steamed version – for showing off a great jam!

By The GH Kitchen TeamUpdated: 24 October 2024

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Good Housekeeping

Jam Roly Poly, the ultimate comfort food dessert, is having a moment right now. Not just because it's autumn and delciously stodgy, custard covered puds are what's called for, but because it's featured as a plot point in a couple of episodes of the recent TV adaptation of Jilly Cooper's Rivals.

This classic dessert is easy to make (just 15mins hands on time) however it does take 1hr 15mins to cook, so a little patience is needed.

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Yields:

Prep Time:

15 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 30 mins

Cal/Serv:

404

Ingredients

Butter, to grease
250 g Self-raising flour, plus extra to dust
125 g vegetarian suet
25 g Caster sugar, plus extra to sprinkle
175 ml milk
6 Tbsp. jam

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Put a large sheet of baking parchment (or two overlapping) on top of a sheet of foil the same size. Fold a central lengthways pleat, 2.5cm wide, through both layers, then grease parchment with butter.
2. Step 2
  In a large bowl, mix flour, suet and sugar. Stir in milk to make a soft, but not sticky dough.
3. Step 3
  Lightly flour a surface and roll out dough to a rectangle about 23 x 30.5cm. Spread over the jam, leaving a 1cm (½in) border all the way around. Roll up from a short edge, without squeezing out jam.
4. Step 4
  Put roll seam side up on to prepared sheets. Lift up both long sides of parchment/foil layer; scrunch together edges to seal, ensuring parcel is airtight but with room for roll to expand. Twist ends like a cracker. Place on a rack in a large baking tray; add boiling water (so level is below roll). Bake for 1hr 5min.
5. Step 5
  Carefully unwrap the roll and transfer to a board or platter. Sprinkle over sugar, if you like, serve in slices with custard

Per Serving:

Calories: 404
Fibre: 2 g
Total carbs: 51 g
Sugars: 20 g
Total fat: 19 g
Saturated fat: 10 g
Protein: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time