Select Page

Free Delivery on Orders Over £40: More Info

Jam Roly Poly


 Prep Time | 20 minutes
 Cooking Time | 35 minutes
 Serves | 4 people
Print Friendly, PDF & Email


Softened butter for greasing
200g/7oz PURE GF Self Raising Flour, plus extra for dusting
100g/3½oz PURE GF Beef/ or PURE GF Veg Suet for Vegetarian friendly option
1 tbsp Caster Sugar
Good pinch Salt
150ml/5fl oz Semi-skimmed Milk or water
6–7 tbsp Raspberry or Strawberry Jam


  1. Preheat the oven to 200°C/400°F/Gas 6. Butter a large sheet of greaseproof paper and set aside.
  2. Stir the flour, suet, sugar and salt in a large bowl until well combined. Slowly stir in the milk or water to form a soft spongy dough.
  3. Tip the dough out onto a GF floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle.
  4. Spread the jam onto the dough, leaving a 1.5cm/½in border. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the greaseproof paper, making a long pleat in the parchment to allow the pudding to expand as it cooks. Twist the ends of the parchment like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside.
  5. Repeat the process with a large piece of aluminium foil.
  6. Place the Jam Roly Poly onto a roasting rack set on a roasting tin. Pour boiling water into the roasting tin until the half full.
  7. Bake in the oven for 30-35 minutes.
  8. Remove the pudding from the oven, unwrap the aluminium foil, then snip the string and unwrap the paper.
  9. The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious.
  10. Put on a board or serving plate and cut into thick slices. Serve the Jam Roly Poly with lots of hot custard or cream.

Latest Recipes

Choc Chip Cookies

Choc Chip Cookies

Rub in the margarine and Pure flour until the mixture resembles breadcrumbs.Stir in the sugar, then add the chocolate chips and mix until they are thoroughly coated.Add the vanilla essence and enough water to bind the mix together - be careful, it won’t need...

read more
Mini Egg Biscuits

Mini Egg Biscuits

Crush the mini eggs into chunky pieces in a zip lock bag using a rolling pin and set aside.Combine the PURE bakery blend, salt, bicarbonate of soda in a bowl and set aside.Mix together in a separate large bowl the brown and caster sugar with the melted butter until...

read more
Victoria Sponge Cake

Victoria Sponge Cake

Grease and line the base of two 7” round sandwich tins and preheat the oven to 180°C/350°F (170°C if using fan-assisted).Weigh the butter and sugar into a bowl and briefly cream them together - they don’t need to be pale and fluffy, just well mixed.In a separate bowl...

read more
Simple Jammy Biscuits

Simple Jammy Biscuits

Pre-heat the oven to 190ºC/fan 170ºC/gas 5.Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor.Add enough egg to bring the mixture together to form a stiff dough. Flour your hands and...

read more