How to make jam roly-poly

Try our step-by-step guide for a show-stopping jam roly-poly. It's a great way to impress the family. Skip to the bottom of the page for a handy ingredients list with everything you need.


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  1. Prepare the paper

    Preheat the oven to gas 6, 200C fan 180C. Fill a roasting tin three-quarters full with boiling water and place it on the bottom rack of the oven, making sure there is another rack directly above. Cut a piece of foil and a piece of nonstick baking paper to roughly 50 x 30cm, then grease one side of the paper. Lay it on top of the foil greased-side up, and set aside.

    The double layer of wrapping protects the roly-poly in the oven and makes a pocket for it to steam in. The water creates steam, which keeps the dough moist and gives it extra rise.

    Prepare the paper
  2. Make the dough

    Use a wooden spoon to mix together the butter, flour, suet, 3 tbsp sugar and a pinch of salt. Mix the milk and vanilla together in a hug, then slowly pour into the flour mix, stirring constantly, until a dough starts to form.

    Use just enough milk so that the flour and suet mixture starts to form into a ball of dough; you may not need it all.

    Make the dough
  3. Knead the dough

    Lightly dust a work surface with flour, tip out the dough and knead for 5 mins until it feels a little stretchy. Kneading the dough helps to keep it together as it cooks. It'll often crack during baking but kneading helps minimise this. Add a little more flour to the surface and roll out the dough to a rectangle roughly 35 x 25cm, with a long side closest to you.

    Knead the dough
  4. Spread the jam

    Stir the jam to loosen, then spread over the dough, leaving a 2cm border along the long edge furthest away from you and both of the short edges.

    Leaving a 2cm gap at one end of the dough leaves room for some jam to spread a little as you roll, making it less likely to spill out.

    Spread the jam
  5. Roll the sponge

    Carefully roll the dough from the long, jam-covered edge; seal the edges by pinching them together. Keep as much jam in the centre of the roll as possible and don't roll it too tightly, or it might crack in the oven. To seal, pinch the edges until they stick together.

    Roll the sponge
  6. Wrap before baking

    Transfer the jam roll to the baking paper, placing it seam-side down. Bring the paper and foil up and over the roll and make a loose pleat to seal; twist the ends together like a cracker. The dough will expand as it cooks, so don't wrap it too tightly. Put it in the oven, placing it on the rack directly above the roasting tin filled with water. Bake for 35 mins until the sponge has risen and is lightly golden. Don't worry if it has cracked slightly or a little jam is spilling out.

    Wrap before baking
  7. Serve the jam-roly-poly

    Transfer to a serving plate. Unwrap, sprinkle with 1 tbsp sugar and the flaked almonds; allow to cool for 5 mins. Meanwhile, heat the custard to pack instructions. Serve in thick slices and serve with the warm custard.

    Serve the jam-roly-poly
  8. Ingredients

    Here's all you need to make this delicious dessert. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    25g cold unsalted butter, grated, plus extra for greasing
    220g self-raising flour, plus extra for dusting
    100g vegetable suet
    3 tbsp caster sugar, plus 1 tbsp for sprinkling
    160ml semi-skimmed milk
    1 tsp vanilla extract
    150g raspberry jam
    30g flaked almonds, toasted
    500g pot Tesco Finest custard, to serve

    Serves 8

    Each serving contains

    • Energy

      1955kj
      467kcal
      23%
    • Fat

      26g 37%
    • Saturates

      14g 70%
    • Sugars

      26g 29%
    • Salt

      0.5g 0%

    of the reference intake
    Carbohydrate 55.4g Protein 6g Fibre 1.3g