Jamie Magazine
By Christina Mackenzie
Not Too Tricky
serves 8–10
About the recipe
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.
Some versions are steamed, but this baked recipe allows for a crunchy sugar glaze. It’s 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.
Recipe From
Ingredients
1 small knob of unsalted butter, for greasing
250g self-raising flour
125g shredded suet
25g caster sugar, plus extra for sprinkling
20ml 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
Method
- Preheat the oven to 200ºC/400ºF/gas 6. Grease a baking tray with butter. Place the flour, suet and sugar with a pinch of sea salt in a bowl.
- Let a child stir the mixture while another (or you) adds the milk, a splash at a time, to combine – you want to make a lovely soft, but not sticky, dough.
- Flour a surface and show the kids how to roll the dough out to a rectangle that measures approximately 20cm x 30cm and is 1cm thick. Trim with a knife to even out, if necessary.
- Let the kids take over for the fun part: dollop the jam over the dough, spreading evenly to leave a 1cm border from the edges. Scatter over a handful of raspberries.
- Brush the edges with milk, then help the kids carefully roll the dough up, from the short side, into a log.
- 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.
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