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Jam roly poly

Jam roly poly

Jam Roly Poly


500g self­-raising flour

100g caster sugar

250g shredded suet

200g strawberry or raspberry jam


Butter a large sheet of greaseproof paper and set aside. Place the flour, sugar, and suet in a bowl and mix thoroughly. Make a well in the centre then gradually add enough water to form a soft dough (about 250ml). Knead lightly until smooth.

Turn onto a lightly floured surface and roll out to an oblong shape about 1 cm thick. Spread the jam over the dough, leaving a 2.5cm gap around the edges.

Roll it up like a swiss roll. 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 and tie with string. Repeat the process with aluminium foil.

In a large pan or fish kettle, place a cloth in the base and put an upturned loaf tin or rectangular plate on top of it. Put the roly poly on top, then add enough boiling water so that the roly poly sits clear of the water. Cover with a lid, place over a medium heat and cook for 90 minutes, topping up with water if necessary.

Turn off the heat and leave the pudding to stand for 5 minutes before carefully removing foil and paper. Slice and serve with custard.

Part of the One Pot Wonders collection

By Nikki Legon

© Living Magazine - first published Feb 2015