We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

Plum Jam Roly Poly

  • Total Time

    50m
    • Prep Time

      10m
    • Bake Time

      40m
  • Serves

    6

  • Skill Level

    Intermediate
  • 0 Reviews

    No ratings yet

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.

Method

  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. 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.

    • 150g Self-Raising White Flour
    • 2 tbsp Unrefined Golden Caster Sugar (we like Billington's)
    • 75g Suet
    • 1 Orange Zest
    • ½ tsp Cinnamon
    • A Pinch Salt
    • 100ml Milk (Whole)
  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.

    • 150g Plum Jam
  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.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close