Archive of BBC Food Recipes

Jam roly poly

Prep time less than 30 mins
Cook time less than 30 mins
Dietary Vegetarian
This modern version of the retro classic is cooked in the oven instead of steamed.


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Mix the sifted flour, suet, and salt together in a large bowl. Add enough water to make a soft dough, but not sticky.

  3. Knead lightly on a lightly floured board for a few minutes before rolling out to a 1cm/½in thickness and a rough 20cm/8in square shape.

  4. Spread a thick layer of jam over one side of the dough, leaving 1cm/½in border, which you dampen with a little water.

  5. Roll up loosely, pinching the ends together as you go to stop the jam escaping. Place the roll on a large lightly buttered piece of silicon baking parchment, sealed edge down.

  6. Join the ends of the paper and make a pleated join along the top to allow for the pudding to expand, then twist the ends like a sweet wrapper.

  7. Put the pudding into a large loaf tin or a brownie tin. Fill a roasting tin with boiling water and place on the base of the oven. Then put your roly poly on the top rack for 35-40 minutes.

  8. Serve a single thick slice, with homemade custard.


  • 150g/5½oz self-raising flour, sifted
  • 75g/3oz vegetable suet
  • 100ml/3½fl oz cold water
  • pinch salt
  • 5 tbsp plum jam (or raspberry, damson)

Shopping List

Jam roly poly

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled


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