Jam Roly Poly Pudding

Just where would a Northern cookbook be without the lush jam Roly-Poly??…It would be “plain stooped” to ignore this joyous amalgamation of suet and Raspberry Jam, smothered in home made custard.


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8oz (250g) Self raising Flour.

Pinch Salt.

40z (125g) Shredded Suet.

6-8 Tablespoons of Water.

4 Tablespoons Warmed Raspberry Jam.

A little Milk.

1 Egg, Beaten.

Caster sugar to Glaze


Sift the flour into your favourite mixing bowl with the salt.

Add the suet and enough water to make a soft, but not too sticky dough.

Turn out onto a floured surface and roll out into a rectangle of about 12 x 8 inches (20-30cm).

Brush with the warmed jam, leaving ½ an inch(1cm) border around the edge.

Fold in this boarder and brush with milk of egg.

With the short side towards you gently roll the pastry away from you into a “Roly –Poly” shape.

Carefully seal the ends and place onto a greased baking sheet, with the sealed edge underneath.

Brush with the beaten egg and sprinkle with castor sugar.

Bake in the pre-heated oven 200’c/ 400’f/ Gas 6 for 35-40 minutes until golden brown.

Sprinkle on some more sugar and serve piping hot with home made custard!!


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