Jam Roly-Poly

Name: Jam Roly-Poly
Yield: 6
Cuisine: Oats

Try our classic Jam Roly-Poly recipe. A comforting family favourite that’s simple to make and perfect served warm with custard.

Cooking Time 45 minutes

Skill Level Medium

Serves 6

For the jam roly-poly

50g Mornflake Creamy Superfast Oats

175g self-raising flour

100g vegetable suet

25g caster sugar

Pinch of salt

130–150ml milk

150g raspberry jam

1 tbsp milk, for brushing

To serve

400–500ml vanilla custard

Creamy Superfast Oats

4 x 3kg pack

Other pack sizes are available

Preheat the oven to 180°C fan. Place a deep roasting tray containing hot water on the bottom shelf of the oven.
Add the Mornflake Superfast Oats to a blender and blitz until they resemble a fine flour.
In a large mixing bowl, combine the blended oats, self-raising flour, vegetable suet, caster sugar and salt.
Gradually add the milk, mixing until a soft, slightly sticky dough forms.
Transfer the dough to a lightly floured surface and roll into a rectangle approximately 25 × 30cm.
Spread the raspberry jam evenly over the dough, leaving a 2cm border around the edges.
Starting from one of the shorter edges, carefully roll the dough into a log, keeping the spiral relatively tight.
Pinch the ends together to seal and place the roly-poly seam-side down on a sheet of buttered baking paper.
Wrap loosely in the baking paper, leaving room for the dough to expand, then wrap in foil and seal the ends.
Place the wrapped roly-poly on a baking tray above the tray of hot water.
Bake for 40–45 minutes until the dough is cooked through.
Remove from the oven and leave to rest for 5 minutes before carefully unwrapping.
Slice into thick rounds and serve with warm vanilla custard.

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4 x 3kg pack

Other pack sizes are available