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Jam Roly Poly


  1. Pre heat the oven to 180c / 160c fan / gas mark 4
  2. Mix together the defrosted raspberries and the jam
  3. Place a large roasting tin in the bottom of the oven and fill with water and place an oven rack just above it
  4. Mix the flour, suet and caster sugar in a bowl and add the mixed spice, vanilla and milk
  5. Bring together to form a sticky dough and place onto a floured surface. Gently roll out into a square and spread with the raspberry jam, leaving a 2cm edge on each side
  6. Roll up the dough and place seam down, onto a large piece of buttered grease proof
  7. Place this onto tin foil and gently seal the paper and tin foil leaving plenty of room for the pudding as it will rise in the oven
  8. Place onto the baking rack and cook for 1 hour
  9. Serve with custard and more raspberries