Jam roly-poly

A British classic

Jam roly-poly

Jam roly-poly

Serves 8–10
DifficultyNot too tricky
Nutrition per serving
  • Calories 200 10%
  • Fat 4g 6%
  • Saturates 2g 10%
  • Sugars 11.7g 13%
  • Salt 0.3g 5%
  • Protein 3.8g 8%
  • Carbs 38.7g 15%
  • Fibre 1.5g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Christina Mackenzie
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Ingredients

  • 1 small knob of unsalted butter , for greasing
  • 250 g self-raising flour
  • 125 g shredded suet
  • 25 g caster sugar , plus extra for sprinkling
  • 20 ml milk , plus extra for brushing
  • 5 tablespoons quality raspberry jam
  • 1 handful of raspberries , plus extra to serve
  • 1 large free-range egg
  • fresh vanilla custard
Tap For Method
Recipe From

Jamie Magazine

By Christina Mackenzie
Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/400ºF/gas 6. Grease a baking tray with butter. Place the flour, suet and sugar with a pinch of sea salt in a bowl.
  2. Let a child stir the mixture while another (or you) adds the milk, a splash at a time, to combine – you want to make a lovely soft, but not sticky, dough.
  3. Flour a surface and show the kids how to roll the dough out to a rectangle that measures approximately 20cm x 30cm and is 1cm thick. Trim with a knife to even out, if necessary.
  4. Let the kids take over for the fun part: dollop the jam over the dough, spreading evenly to leave a 1cm border from the edges. Scatter over a handful of raspberries.
  5. Brush the edges with milk, then help the kids carefully roll the dough up, from the short side, into a log.
  6. Carefully transfer to the baking tray, making sure the sealed edge sits underneath. Crack the egg into a bowl and beat it, then brush the egg over the log and sprinkle with sugar.
  7. Bake for 30 to 40 minutes, or until the roll is golden and cooked through. Slice up and serve with custard and extra raspberries, if you like.

Tips

For a grown-up version, use marmalade and serve with whisky custard. You can also try lemon curd, or add chopped nuts to the filling.

Recipe From

Jamie Magazine

By Christina Mackenzie