Classic Jam Roly-Poly

When I say Classic Jam Roly-Poly. It’s not quite that classic. A little different from school Jam Roly-Poly, but only because I’ve reduced the faff. I love a good Jam Roly-Poly. I probably hadn’t had it since I was a kid until quite recently at Bobsy’s Nanny and Grandads. It’s one of those puddings that just makes me happy. Like apple crumble. Anything sweet, easy and with custard is my idea of the perfect classic pudding. I’d happily give up fancier puddings, and even things like cheesecake, and keep all the classics with custard. Just, Yum!

Classic Jam Roly-poly with custard

Jam Roly-Poly is traditionally steamed, and most recipes will involve wrapping it in baking paper, and foil, before setting it over a baking tray of water in the oven. This all seemed a bit overly complicated. So I literally just put it on a greased baking tray and baked it. Turned out fine. Perhaps with a slightly crispier crust, but that may be because I glazed and dusted it! Who knows. It was bloody lovely though.

Ingredients

  • 200g Self-raising flour
  • Pinch salt
  • 100g Shredded Suet
  • 100ml Milk
  • 2tbsp Caster sugar
  • 5tbsp Jam
  • 1 Egg – Beaten, to glaze
  • Caster sugar – To Dust

Classic Jam Rely-Poly ingredients

Method

This Classic Jam Roly-Poly is so easy to make, which is unfortunate really because I can see us having three a week! First, grease a long baking tray (nothing I bake ever quite fits on the tray!) and preheat the oven to 180 degrees.

Then, mix the flour, salt, sugar, and suet in a bowl. I find suet a bit weird, I always want to squash every little lump. When this is well mixed, start adding milk a little at a time, stirring in before you add more. You’re aiming for a nice easy to work with dough that’s not too sticky. So, stop adding milk when you get there.

Classic Jam Poly-Poly mixture

Classic Jam-Poly-poly dough

Knead the dough for a few minutes until it’s soft and spongey. Then, roll it out on a lightly floured surface until it’s around 30cm x 20 cm and around 1cm thick.

Rolled Classic Jam Roly-poly dough

I over rolled, I always over roll! You can cut the edges to make it neat if you want, but you are going to roll it anyway, so I never think it really matters.

I put Strawberry Jam on my Classic Jam Roly-Poly, but it’s totally up to you. I’m considering Lemon Curd next time for a tangy change! Spread the jam nice and thick, leaving about 1cm around the sides. You know, like a man does when he butters toast! Honestly, why can’t they butter to the edges?!

Then, roll, so it’s long and thin. Wet your fingers a little and press the edge down to seal it together. Place on the baking tray, seam down, brush with beaten egg and sprinkle some sugar on top.

Classic Jam Poly-Poly rolled up

Bake your Classic Jam Roly-Poly in the oven for 35 minutes. Serve straight from the oven with massive lashings of custard for the perfect stodgy pudding!

Classic Jam Roly-Poly Recipe

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Classic Jam Roly-Poly
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

The perfect classic pudding!

Course: Dessert
Cuisine: British
Servings: 6 Slices
Calories: 300 kcal
Author: Donna
Ingredients
  • 200 g Self raising flour
  • Pinch salt
  • 100g Shredded suet
  • 100ml Milk
  • 2tbsp Caster sugar
  • 5tbsp Jam
  • 1 Egg Beaten - to glaze
  • Caster sugar To dust
Method
  1. Grease a long baking tray and preheat the oven to 180 degrees.

  2. Mix the flour, salt, sugar, and suet in a bowl.

  3. Add milk a little at a time, stirring in before you add more. Repeat until the dough is a smooth ball, not too sticky.

  4. Knead the dough for a few minutes until it's soft and spongey.
  5. Roll out the dough on a lightly floured surface until it's around 30cm x 20 cm and around 1-2cm thick.

  6. Spread the jam nice and thick, leaving about 1cm around the sides.
  7. Roll up, so it's long and thin

  8. Wet your fingers a little and press the edge down to seal it together.
  9. Place on the baking tray, seam down, brush with beaten egg and sprinkle some sugar on top.

  10. Bake your Classic Jam Roly-Poly in the oven for 35 minutes.
  11. Serve straight from the oven with massive lashings of custard!

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