Classic jam roly-poly was the highlight of school dinners for a whole generation of Brits, and we still can’t resist this comforting pudding hiding gooey jam – it’s the ultimate dessert treat
This recipe is so simple that kids can help out making it; they’ll enjoy mixing the dough, then spreading the jam, squashing the fruit on and rolling up the pudding. We’ve snuck in some fresh raspberries, but feel free to use whichever soft fruit and jam you prefer.
You'll need:
1 small knob of unsalted butter , for greasing
250 g self-raising flour
125 g shredded suet
25 g caster sugar , plus extra for sprinkling
20 ml milk , plus extra for brushing
5 tablespoons quality raspberry jam
1 handful of raspberries , plus extra to serve
1 large free-range egg
fresh vanilla custard
Carefully transfer to the baking tray, making sure the sealed edge sits underneath. Crack the egg into a bowl and beat it, then brush the egg over the log and sprinkle with sugar. Bake for 30 to 40 minutes, or until the roll is golden and cooked through. Slice up and serve with custard and extra raspberries, if you like.
Looking for more family baking inspiration? Check out our favourite family baking recipes.