Jam Roly-Poly

Story behind the dish

There's something wonderfully nostalgic about the warm, comforting smell of a jam roly-poly baking in the oven — a sweet, gooey treat that transports you right back to childhood. This classic British dessert, with its luscious raspberry jam center and soft, fluffy dough, is a delightful way to end any cozy family meal. Its simple, humble ingredients come together with a touch of old-fashioned magic to create a comforting slice of joy.

Ingredients

• 1/2 cup (1.8 oz) butter
• 2 1/4 cups (8 oz) self-raising flour
• 1 small vanilla bean or 1 teaspoon vanilla extract
• 1.8 oz (50 g) shredded suet
• 2/3 cup (150 ml) milk
• 3.5 oz (100 g) raspberry jam
• Custard, to serve

Step-by-step

1. Place a deep roasting tin on the bottom shelf of the oven. Make sure there’s another shelf directly above it. Pull the roasting tin out and fill two-thirds with boiling water from your kettle, then carefully slide it back into the oven. Preheat to 356°F (180°C), or 320°F (160°C) fan/gas mark 4.
2. Tear off a large piece of foil and greaseproof paper, approximately 12 x 16 inches (30 x 40 cm). Lay the greaseproof paper on top of the foil and butter it generously.
3. In a food processor, combine the butter, flour, and vanilla seeds. Pulse until the butter disappears into the flour. Transfer the mixture to a mixing bowl.
4. Stir in the suet, then pour in the milk. Using a cutlery knife, work the mixture until it forms a sticky dough. Add a little more milk if necessary to get the right consistency.
5. Turn the dough out onto a floured surface and quickly knead it together to smooth it out. Roll it into a square roughly 10 x 10 inches (25 x 25 cm).
6. Spread the raspberry jam evenly over the dough, leaving about 1 inch (2.5 cm) border along one edge.
7. Starting from the edge opposite the jam, carefully roll the dough up into a tight spiral. Pinch the edge to seal and press the ends to contain the jam.
8. Gently lift the rolled dough onto the prepared greased paper, seam side down. Loosely pull up the paper and foil around the roll, scrunching and sealing the ends but avoiding wrapping it too tightly—allowing room for puffing.
9. Using a flat baking sheet as a makeshift sling, lift the parcel onto the rack directly above the hot water bath in the roasting tin. Bake for about 1 hour.
10. After baking, let the jam roly-poly sit for 5 minutes before carefully unwrapping. Open the foil and paper, then thickly slice and serve warm, topped with a generous pour of custard.

Chef’s tips & serving ideas

• For a richer flavor, add a splash of vanilla extract or a pinch of cinnamon to the dough.
• Serve slices hot with a drizzle of creamy custard or a scoop of vanilla ice cream for an extra special treat.

Closing thoughts

There's a cozy, nostalgic charm in digging into a warm jam roly-poly. It’s a dessert that celebrates simple ingredients, homemade comfort, and pure joy in every bite. Whether shared with family or enjoyed solo with a good book and steaming cup of tea, it’s a reminder that sometimes, the simplest recipes are the most treasured. Happy baking!