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Phil Vickery's jam roly poly

A classic winter dessert is on the menu as Phil shows us how to make his delicious jam roly poly topped with custard.

Jam roly poly

Preparation time: 20 minutes

Cooking time: 45 minutes

Serves: 3


225g self-raising flour

Pinch salt

115g suet

55g caster sugar

1 medium egg, lightly beaten

2 tbsp cold water, approx

185g blackcurrant jam


1. Place the flour, salt, suet, sugar, egg in a mixing bowl and mix well. Add a touch of cold water and mix to a soft, but not sticky dough. Roll out and use straight away as the raising agents are working away.

2. Have ready a 24cm steamer filled with boiling water. This is very important, as soon as the pastry is ready it must be cooked or you will end up with a heavy leaden end product. 

3. Roll the pastry out until it measures about 30 x 40cm roughly. Spread over the jam nice and thickly, there is nothing worse than an under-filled finished roll. Roll up nice and lightly, not too tight, then cut in half, so you end up with 2 manageable rolls.

4. Tear off 2 pieces of foil roughly the size of the original pastry. Butter really well, then carefully place the pastry rolls on top.

5. Roll around the pastry loosely (this allows the roll to expand when its steaming to form a tight roll) then twist up the ends, and repeat with the second roll

6. Place in the steamer and steam until the rolls are tight and firm, about 40 minutes

7. To test, just gently squeeze and they should be full and firm. If not then just leave for a few more minutes.

8. Once cooked, carefully remove from the steamer, and leave the rolls to set

9. Open the foil and slice into 3. Serve with hot custard, sweetened with a little golden syrup rather than sugar

10. If you have any left over, wrap in cling film and chill

11. When needed, slice cold and warm in a microwave on medium power, take care though, as the jam will burn

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