Jam Roly Poly with Cardamom Custard

Lesley Waters gives jam roly poly a makeover with plum jam inside crisp suet pastry, served with cardamom-scented custard
By Lesley Waters
Jam Roly Poly with Cardamom Custard
  • Rating:
  • Serves: 4-6
  • Cook Time: 35 minutes
  • Prep Time: 35 minutes
  • Effort: easy


For the suet pastry

  • 225 g self-raising flour
  • 225 vegetarian suet
  • 1 tsp ground cinnamon
  • 1 pinches salt
  • 1 orange, grated zest only
  • 2-3 tbsp plum jam, or to taste

For the custard

  • 300 ml milk
  • 300 ml double cream
  • 4 egg yolks
  • 50 g caster sugar
  • pinch ground cardamom


1. Preheat the oven to 200C/gas 6. Mix the flour, suet, cinnamon, salt and orange zest together in a large bowl. Stir in enough water to make a soft dough.

2. Roll the dough out on a lightly floured work surface into a rough rectangle about 20 cm x 30cm. Lay the pastry on a piece of non-stick baking parchment.

3. Pile the jam onto half of the pastry, wet the pastry edges and fold over to encase the jam. Carefully place on a baking sheet. Bake for 25-30 minutes, until the pastry is crisp and brown.

4. For the cardamom custard; heat the milk and cream together in a saucepan and bring to the boil.

5. Beat the egg yolks, sugar and ground cardamom together until light and fluffy. Remove the milk and cream mixture from the heat and gradually pour onto the egg mixture, stirring continuously. Strain the mixture back into a clean pan.

6. Return the pan to a very low heat and stir continuously, until the mixture thickens enough to coat the back of a spoon, but don't let the custard boil.

7. Remove the roly poly from the oven and serve hot, in slices, with lashings of cardamom custard.

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