Jam roly-poly

This quick and easy recipe for jam roly-poly is your go-to for a nostalgic, British pudding. Bring back childhood memories with a classic strawberry filling or go for a bit of a twist if you choose a different flavour of jam. Everyone will be reaching for a second helping of this jammy, comforting treat which you can whip up in no time at all.

Cakes and bakes
Jam roly poly that's been cut into a few slices on a wooden chopping board, spoon with custard on the side
  • Preparation time 15 minutes (prep. time)
  • Cooking time 45 minutes (cooking time)
  • Serves 6-8


  • 275g self-raising flour
  • 150g vegetable suet
  • 35g caster sugar
  • 175ml water
  • 175g jam
  • A pinch of salt


  1. Preheat your oven to 170°C, and line a 2lb loaf tin with parchment paper to prevent your roly-poly from sticking.
  2. Place the flour, suet, sugar and salt into a large bowl and add just enough of the water to bring it together into a light elastic dough.
  3. Continue to knead the dough until it comes clean away from the sides of the bowl and is slightly tacky to the touch.
  4. Place onto a well-floured worktop and shape into a rectangle.
  5. Roll out the dough so that it is the same length as your loaf tin, and at least 3 times the width. You want it to be about 5mm thick.
  6. Spread the dough with jam, leaving a 2cm border at one end.
  7. Roll the dough tightly and seal carefully with a little water on the 2cm border you left.
  8. Place into your lined loaf tin, with the seam facing down. 
  9. Cover with some loosely fitting foil and place in the oven for 30-45 minutes, until golden, risen and a skewer comes out clean.
  10. Serve warm with lashings of custard.