Roly-poly custard swirls
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Roly-poly custard swirls
Traditionally, jam roly-poly is steamed as a log (earning it the nickname of dead man’s leg!). We’ve sliced it into pretty swirls before baking in a bath of custard
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
496Kcal
Fat
19gr
Saturates
11gr
Carbs
73gr
Sugars
39gr
Fibre
1gr
Protein
8gr
Salt
0.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 200g self- raising flour, plus extra to dust
- 1 tbsp caster sugar
- 2 tbsp custard powder (not instant)
- ½ tsp fine sea salt
- 100g vegetarian suet
- 1 tsp vanilla bean paste or extract
- 125-150ml whole milk
- 175g seedless raspberry jam, plus 50g to finish
- soft butter, to grease
For the custard sauce
- 25g custard powder (not instant)
- 40g caster sugar
- 600ml whole milk
Step by step
- Combine the flour, sugar, custard powder, salt and suet in a mixing bowl then add the vanilla and gradually mix in the milk until you have a soft but not sticky dough.
- Dust a work surface with flour and roll out the dough to 25cm x 30cm. If the jam isn’t very spreadable, warm it slightly (but don’t let it get too hot or it will melt the suet) then spread over the pastry, leaving a 3-4cm border at one short end. Roll up tightly from the opposite short end and pinch the seam closed. Transfer to a well-floured sheet of baking paper and wrap, twisting the ends like a cracker. Chill for 1 hour in the fridge, or for 30 minutes in the freezer to firm up.
- Preheat the oven to 180°C, fan 160°C, gas 4 and butter a baking dish (about 20cm x 28cm). Unwrap the dough and cut into 6 thick slices. Place in the dish, leaving room for them to spread. Cover the dish with buttered foil and bake for 30 minutes initially.
- For the sauce, combine the custard powder and sugar, and whisk in a little of the milk to make a paste, then gradually whisk in the rest of the milk. When the swirls have baked for 30 minutes, remove from the oven and pour the custard mixture in around them. Re-cover and bake for 20 minutes, then remove the foil for a final 8-10 minutes to crisp up the swirls.
- Warm the extra 50g of jam and drizzle over the pudding. Leave to rest for a few minutes before serving, so that the jam in the swirls isn’t dangerously hot.
