Jam Roly-Poly is a baked British pudding — a simple shortcrust-style dough spread with raspberry jam, rolled up like a Swiss roll, then wrapped and baked until firm and tender all the way through. It takes under two hours start to finish, most of that hands-off oven time, and the ingredient list is short enough to pull together on a weekday. If you want a warm, jammy dessert that actually delivers on its promise without much fuss, this is it.
Why this recipe works
Two things matter here. First, keeping the butter genuinely cold when you rub it into the flour. Cold butter creates small pockets of fat that stay distinct during mixing, which gives the baked dough a tender, slightly flaky texture rather than a dense or tough one. The moment butter warms up and smears, you lose that. Second, wrapping the roll tightly in parchment and then foil before it goes in the oven. That double layer traps steam around the dough as it bakes, keeping the inside soft while the outside firms up — skip either layer and the outside can dry out before the center is cooked through.
Ingredient notes
- Butter vs. suet: Traditional recipes use beef suet, which produces a denser, heavier pudding. This recipe uses cold unsalted butter instead, which is easier to find and gives a lighter result that most people actually prefer. Either works.
- Raspberry jam: Seedless is called for, and it’s worth it — seeds can make the filling grainy once baked. Strawberry jam works just as well. Avoid anything labelled a “fruit spread” or “reduced sugar” — they tend to weep and make the dough soggy.
- All-purpose flour: Unbleached is suggested but not essential. Don’t substitute self-rising flour; you don’t want leavening in this dough.
Troubleshooting
- The dough tears when you roll it up: The dough was probably overworked or rolled too thin. It should be about ¼ inch thick — any thinner and it can’t hold the jam without cracking. If it tears, press it back together gently with damp fingers before wrapping.
- Jam leaks out during baking: The border around the edges wasn’t wide enough, or the seam ended up on top. Make sure the ½-inch border is clear of jam on all sides, and place the roll seam-side down on the baking sheet before wrapping.
- The center is still doughy after 75 minutes: Ovens vary. Press the wrapped roll firmly — it should feel solid, not squishy, in the middle. Give it another 10 minutes and check again. An oven thermometer is useful here if you suspect your oven runs cool.
- The outside is dry or crumbly: The foil wrap had a gap, or the ends weren’t twisted tightly enough. Steam escaped. Next time, double-check the seal before it goes in. Skip the garnish — not worth the extra dish — and just serve it straight from the foil with warm custard poured over.
- The roll unravels when sliced: It wasn’t chilled long enough before cutting, or it was sliced too soon out of the oven. Let it rest, still wrapped, for 5 minutes before unwrapping and slicing with a sharp serrated knife.
Jam Roly-Poly
Equipment
- Mixing Bowl
- Rolling pin
- Baking sheet
- Aluminum foil
- Parchment Paper
Ingredients
For the Pastry:
- 8 tablespoons unsalted butter cold and diced
- 2 cups all-purpose flour preferably unbleached
- 1 pinch salt
- 1 tablespoon granulated sugar
- ¼ cup cold water as needed
For the Filling:
- 1 cup raspberry jam preferably seedless
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, diced butter and rub it in until the mixture resembles breadcrumbs.
- Gradually add cold water a little at a time, mixing gently until a soft dough forms. Take care not to overwork the dough.
- Roll out the dough on a lightly floured surface to a rectangle about 1/4 inch thick.
- Spread the raspberry jam evenly over the dough, leaving a 1/2 inch border around the edges.
- Carefully roll the dough from the short side, like a Swiss roll, ensuring the seam is on the bottom.
- Wrap the roll in parchment paper followed by aluminum foil, twisting the ends to secure. Place onto the prepared baking sheet.
- Bake in the preheated oven for about 75 minutes, or until the roll is firm to the touch and cooked through.
Notes
- For a more luxurious filling, consider adding a splash of vanilla or a sprinkle of ground cinnamon to the jam.
- To adapt for dietary needs, use a plant-based butter for a vegan version.
Nutrition
Your questions, answered
Can I use a different jam flavor?
Yes — any seedless jam works well here. Strawberry and blackcurrant are both classic choices. Just avoid low-sugar or fruit-spread versions, which tend to make the dough wet and can prevent it from baking through properly.
Do I have to wrap it in both parchment and foil?
Yes, both layers matter. The parchment stops the foil from touching the dough directly, and the foil holds in the steam that keeps the inside tender. Using foil alone can give the dough a slightly metallic taste on the surface.
Can kids help make this?
There are several good spots for younger helpers. Rubbing the butter into the flour is satisfying and low-risk, and spreading the jam over the rolled-out dough is easy with a spoon or offset spatula. Rolling up the dough takes a little more coordination but works well with a grown-up guiding from the side.
What do I serve it with?
Warm poured custard is the traditional pairing and genuinely the best option. A scoop of vanilla ice cream also works if you prefer cold against warm, but custard soaks into the layers in a way that ice cream doesn’t.
Can I make it ahead of time?
You can assemble and wrap the roll up to a day in advance and refrigerate it unbaked. Add 5 to 10 extra minutes to the bake time if it goes into the oven cold straight from the fridge. Leftovers reheat well — wrap a slice loosely in foil and warm it in a 300°F oven for about 10 minutes.
More sweet things to bake
- Strawberry Elderflower Fool
- Luxurious Almond Croissant Bread Pudding
- Sweet and Tart Raspberry White Chocolate Scones
- Provence-Inspired Blackberry Lavender Crumble