Jam Roly-Poly

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

No more jokes about school dinners – try this one tonight.


  • 8 oz (250 g) self-raising flour
  • Pinch salt
  • 4 oz (125 g) shredded suet
  • 6-8 tablespoons water
  • 4 tablespoons raspberry jam, warmed
  • A little milk
  • 1 egg, beaten, and caster sugar to glaze


Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft but not sticky dough. Turn on to a floured board and roll out to a rectangle about 8 × 12 in. (20 × 30 cm). Brush the pastry with the warmed jam, leaving a ½ in. (1 cm) border all round. Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well. Place on a greased baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar. Bake in the oven at gas mark 6, 400°F (200°C), for 35 to 40 minutes until golden brown.

Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.