Jam Roly Poly – How to make Jam Roly Poly Old School British Classic

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour + baking powder

Whole wheat flour adds fiber, while all-purpose flour is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often less expensive.

jam

🥗Healthier: fruit puree

💰Cheaper: store-brand jam

Fruit puree reduces sugar content, while store-brand jam is usually cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be more affordable.

Mix self-raising flour and caster sugar in a bowl.

Gradually add milk to the flour mixture and mix until it forms a sticky dough.

Flour the work surface and tip the sticky dough onto it.

Knead the dough lightly with flour until manageable.

Roll the dough out, leaving a border at one end.

Spread the strawberry jam over the dough, avoiding the border.

Roll the dough tightly from the jam-covered end, ensuring the jam doesn't spill out.

Grease a piece of parchment paper with butter.

Place the rolled dough onto the greased parchment paper.

Wrap the dough loosely in the parchment paper and then in tin foil, leaving space for expansion.

Place a wire rack in a baking tin and fill the tin with boiling water.

Put the wrapped pudding on the wire rack in the baking tin.

Transfer the baking tin to the oven carefully, ensuring the water is boiling.

Bake for an unspecified time until cooked through, then let it rest for 5 minutes before unwrapping.

Unwrap the pudding carefully, as it will be hot.

Slice the pudding into 2-inch pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens