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Jam roly poly

  • 0:15 Prep
  • 2:00 Cook
  • 6 Servings
  • Advanced


  • 1 1/2 cups (225g) self-raising flour
  • 1 tablespoon baking powder
  • 100g chilled unsalted butter, chopped
  • 1/4 cup (55g) caster sugar
  • 1/2 cup (125ml) milk
  • 2/3 cups (230g) raspberry jam
  • Raspberry jam, extra, to serve
  • Vanilla ice-cream or custard, to serve


  • 1
    Combine the flour and baking powder in a large bowl. Add the butter and use your finger-tips to rub into the flour until it resembles fine breadcrumbs. Add the sugar and stir to combine. Add milk and use a round-bladed knife to stir until well combined. Shape into a disc; cover with plastic wrap. Refrigerate for 30 minutes.
  • 2
    Dust a clean work surface with flour. Use a rolling pin to roll the dough to a 25x30cm rectangle. Spread the jam evenly over the dough. From the short end, roll up the dough to enclose the filling. Roll in a sheet of baking paper that has been pleated in the centre. Roll in a large sheet of foil that has been pleated in the middle to allow roll to expand. Fold ends to enclose. Place in a steamer over a pan of simmering water and steam for 2 hours or until cooked through. Remove from heat.
  • 3
    Cut the roly poly into slices. Serve immediately with ice-cream or custard.

Source: taste.com.au


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