Jam Roly-Poly Recipe

Place a deep roasting tin on the bottom shelf of your oven, ensuring there’s another shelf directly above it. Pull the roasting tin out, fill it two-thirds with boiling water, then carefully slide it back in. Preheat the oven to 180°C/160°C fan/gas 4.

Tear off a large sheet of foil and greaseproof paper, roughly 30 x 40cm. Lay the greaseproof paper on top of the foil and butter it well; this will be your roly-poly wrapper.

Turn the dough out onto a floured surface, pat it together quickly to smooth, then roll it into a square roughly 25 x 25cm. Spread the raspberry jam evenly across the dough, leaving a small gap along one edge. Roll the dough up tightly from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly to seal everything in.

Carefully lift the roly-poly onto the greased paper, seam-side down (a flat baking sheet can help here). Loosely bring the paper and foil up around it, then scrunch the edges and ends together to seal the parcel. Remember not to wrap it too tightly, as the pudding will puff up quite a bit as it cooks. Lift the parcel directly onto the rack above the water bath and cook for 1 hour.