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Jam roly poly with four slices removed revealing swirly jam centre. Tried & Tested

Plum jam roly poly

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If you are making you own jam this year why not use to fill the roly poly, this recipe uses scrumptious plum jam, however, you could swap this for your favourite flavoured jam if prefered.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:6
  • Skill level:medium

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Ingredients

  • Butter (unsalted) for greasing
  • 150g 5⅜ oz Self-raising white flour (we like Allinson)
  • 2tbsp 2tbsp Unrefined golden caster sugar (we like Billington's)
  • 75g 2¾ oz Suet
  • 1 1 Orange zest
  • ½tsp ½tsp Cinnamon Cinnamon
  • pinch pinch Salt
  • 100ml 3½ fl oz Milk (whole)
  • 150g 5⅜ oz Plum jam

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Grease a sheet of baking paper and lay it greased side up.

  2. Classic mode Step 2

    Sift the flour into a bowl. Stir in the sugar, suet, orange zest and cinnamon and a pinch of salt. Add most of the milk and mix until you get firm dough, adding more milk if necessary.

    Ingredients for this step

    • 150g 5⅜ oz Self-raising white flour (we like Allinson)
    • 75g 2¾ oz Suet
    • 1 1 Orange zest
    • ½tsp ½tsp Cinnamon Cinnamon
    • pinch pinch Salt
    • 100ml 3½ fl oz Milk (whole)
  3. Classic mode Step 3

    Roll out on a lightly floured surface to form a rectangle about 20cm x 30cm. Spread thickly with the jam. Roll up tightly from the short end and pinch the ends to seal. Transfer to the greased baking paper, seam-side-down. Wrap in the paper, and then wrap a sheet of foil around the baking paper, twisting the ends to seal.

    Ingredients for this step

    • 150g 5⅜ oz Plum jam
  4. Classic mode Step 4

    Sit the roly poly package on a rack set inside a roasting tin and fill the tin with boiling water, making sure that the water does not touch the foil. Bake for 35-40 minutes. Remove the foil and baking paper and serve slices of pudding with custard.