Jam Roly Poly




15 minutes

Cook time

20 minutes

Passive time

10 minutes


3 out of 5

Chocolate Tart


  • Green’s Dumpling Mix
  • Water
  • Strawberry or Raspberry Jam
  • 45g Butter
  • Milk or Egg for glazing
  • Grease proof paper
  • Cooking Foil


  1. Preheat the oven to 185°C/155°C for a fan oven, 365°F, Gas Mark 5. Then place Green’s classic dumpling mix into a mixing bowl and rub in 45g of butter.
  2. Add 3 tablespoons of water and mix to a dough. If the mixture feels a little dry add more water until a workable texture is achieved.
  3. Knead the dough gently onto a lightly floured surface. Then roll it out into an oblong approximately 12 inches long by 6 inches wide. Then lay the dough gently onto a piece of greaseproof paper.
  4. Spread a jam of your choice at the centre of the dough. Make sure to leave a gap around the edges.
  5. Brush all the edges of the dough with water.
  6. Roll the dough gently (like a swiss roll). Use the greaseproof paper as help.Then gently nip the sides of the roll together and seal the ends.
  7. Transfer the dough carefully. Move to a piece of greased cooking foil, placing the join underneath the roly poly. Then brush the surface with milk or egg.
  8. Seal the foil loosely around the pudding leaving some air space.
  9. Bake for 20 minutes. At 185°C/155°C for a fan oven, 365°F, Gas Mark 5.
  10. Serve hot with custard. No jam roly poly is complete without nice hot custard on the side.