Blackberry Jam Roly Poly


Prep time
15 minutes
Cooking time
1 hour
Serves 4
Our Blackberry Jam roly poly is easy to make, delicious and sure to bring back memories of traditional school dinners.
50g salted butter, cut into chunks, (plus you’ll need extra for greasing)
250g self-raising flour
Seeds from 1 vanilla pod
50g shredded suet
160ml milk
130g Fruity Blackberry Whole Fruit Jam
Custard, to serve

Cooking Method

  1. Fill a deep roasting tin two-thirds full with boiled water and place onto the bottom shelf of the oven, ensuring there’s another shelf directly above it. Heat oven to 180C/160C fan/gas 4.

  2. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Place the greaseproof on top of the foil and butter it.

  3. Add the butter, flour and vanilla seeds into a mixing bowl and whisk with an electric mixer until the butter is completely combined. Mix in the suet and milk and work together until you get a sticky dough.

  4. You may wish to add more milk if the mix is too dry.

  5. Tip the dough out onto a floured surface, then roll out to a square roughly 25cm x 25cm.

  6. Spread the Blackberry Whole Fruit Jam all over leaving a gap along one edge, then roll up from the opposite edge.

  7. Pinch the jam-free edge into the dough where it meets.

  8. Carefully lift onto the greased paper, join-side down and loosely bring up the paper and foil around it. Scrunch together along the edges and ends to seal.

  9. The roly-poly will puff quite a bit during cooking, so don’t wrap it too tightly.

  10. Allow the pudding to sit for 5 minutes before unwrapping, then carefully open the foil and paper.

  11. Thickly slice and serve with piping hot custard.

Other recipes for your Juicy Blackberry Whole Fruit Jam

Don’t have Juicy Blackberry Whole Fruit Jam?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?

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