• Prep Time
    25 minutes
  • Cook Time
    30-40 minutes
  • Difficulty
  • Serves
  • Author
    Matt's Kitchen

Pudding, Cakes & Baking

Jam Roly-Poly

Celebrate St. Georges Day with this Great British classic. Using simple ingredients you can find in your cupboard as well as our delicious St. Dalfour Strawberry Preserve.

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7 tsp St. Dalfour Strawberry Preserve

200g self-raising flour

100g suet

150ml milk

1 tbsp caster sugar


Preheat your oven to 200’C

Combine your flour, suet and sugar in a large bowl. Slowly stir your milk until the mix has combined to form a dough

Place the dough onto a floured surface and knead for 2 minutes before rolling the dough out to form a large rectangle

Spread your St. Dalfour Strawberry Preserve onto the dough

Using your baking paper to help, gently roll the dough evenly and place on your lined baking tray seam-side down

Wrap the roly-poly in the baking paper to ensure the outside cooks evenly. Twist the ends of the paper to seal the pudding inside

Repeat this process with a large piece of kitchen foil

Place the pudding onto a cooking rack in a deep-sided roasting tin. Fill the tin with boiling water making sure not to soak the bottom of your pudding

Bake in the oven for 30–40 minutes

Remove your pudding parcel from the tray and set aside to cool for 20 minutes. Once cooled, remove the foil and baking paper and leave to cool for a further 10 minutes

Serve with custard and enjoy!