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:
6
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins
Cal/Serv:
404
Ingredients
Butter, to grease
250g
Self-raising flour, plus extra to dust
125g
vegetarian suet
25g
Caster sugar, plus extra to sprinkle
175ml
milk
6Tbsp.
jam
Directions
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.
Step 2
In a large bowl, mix flour, suet and sugar. Stir in milk to make a soft, but not sticky dough.
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.
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.
Step 5
Carefully unwrap the roll and transfer to a board or platter. Sprinkle over sugar, if you like, serve in slices with custard
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
