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Jam roly poly with raspberry jam and vanilla custard Recipe

Ingredients for people


    For the pastry
  • Self raising flour : 300 g
  • Unsalted butter : 150 g
  • Caster sugar : 75 g
  • Semi-skimmed milk : 150 ml
  • Raspberry jam : 300 g
  • Candied fruit(s) : 40 g

  • For the cream
  • Whole milk : 300 ml
  • Egg yolk(s) : 3 whole
  • Caster sugar : 70 g
  • Vanilla pod(s) : 1 whole
  • Corn starch : 30 g
Method
  • 1

    For the jam roly poly: place the butter, sugar and flour in a bowl and rub together with your fingertips to make a crumble. Add the candied peel and the milk and bring together to make a dough.

  • 2

    Roll the dough out to a thickness of approximately half a centimetre. Spread the jam on to the dough and then roll up into a log. Wrap the roly poly in baking parchment and tie the ends securely. Place in a steamer and cook for 40 minutes.

  • 3

    For the custard: beat together the egg yolks, sugar and corn starch. Split the vanilla pod in half and add the seeds to the mixture.

  • 4

    Bring the milk to the boil and then add to the egg and sugar mixture. Return to the pan and cook until the custard starts to thicken.

  • 5

    To serve: cut the jam roly poly into slices and serve with warm vanilla custard.

Chef's tip

«Make this recipe using your favourite type of jam and serve with poached nectarines or peaches when in season.»

A traditional British classic sure to bring back fond memories of childhood! A soft, buttery sponge roll filled with raspberry jam and served with a homemade vanilla custard.

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(10 votes)

  • Preparation  10mins
  • Cooking time  40mins
  • Rest time  0h

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