celebrating 130 years 1884-2014

Jam Roly Poly

By Chelsea Sugar
Jam Roly Poly
8 servings
  • 5 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 45 mins
  • Serves

    125g butter, softened
    2 cups flour
    2 tsp baking powder
    1 cup milk
    ½ cup jam
    ¾ cup boiling water
    ½ cup Chelsea White Sugar
    75g butter, melted
    Zest of 1 lemon
    Chelsea Icing Sugar for dusting


    Preheat oven to 180°C. Grease an ovenproof baking dish 20 x 30cm or larger.

    Rub butter into the flour and baking powder until it looks like fine breadcrumbs. Add milk gradually and mix until it forms a dough. Place dough on a floured surface and roll out to 1 cm thick. Ensure it will fit the length of the dish once rolled up.

    Spread jam over dough, roll up and place into baking dish.

    Mix the water, sugar, butter and lemon zest together before pouring over the roll.
    Bake for approx. 45 minutes until golden brown.

    Dust with icing sugar and serve hot with cream, vanilla ice-cream or custard.

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Average Rating
(5 reviews)

Agree that a cup of milk was too much. I added in more flour. So happy to have found this recipe.

Never made or eaten a roly poly before, but there is no way you can roll this mixture out if you use a full cup of milk. start with half a cup and add more bit by bit to make a loose scone mixture. The finished result was fine but nothing special.

Would recommenced these quantities instead:
2/3 cup of milk
1 cup of jam (1/2 cup is nowhere near enough)

Make syrup with:
1 1/4 cup of boiling water
3/4 cup white sugar
juice and zest of one lemon

I added 1 tablespoon of sugar to the dough (took it out of the syrup qty) and added juice of half the tested lemon to the syrup. It was delicious and the texture was great. I will make this a favourite winter pudding :)

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Yummiest Roly Poly ever!

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I am cooking this at the moment, but 1 cup of milk seems far too much! will see what it's like when it comes out. :) here's hoping for a lovely jam roly poly.

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