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Harry Redknapp’s Roly Poly

3.6/5 rating (11 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 40 mins
  • Difficulty: Easy
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Harry Redknapp’s Roly Poly

I cooked this specially for Mr Redknapp when he came onto ITV’s This Morning programme having won I’m a Celebrity Get Me Out of Here. That was the food he missed the most while in the jungle, apparently. He did like the pudding very much! If you have any leftover roll, wrap it in cling film and chill in the fridge. When needed, slice while cold and warm gently in a microwave on medium power; take care though, as the jam could burn.

From £2.97 (for the whole dish)


Nutritional Information per serving
  ( g ) 
FAT 24
SALT 0.8



  • 225g self-raising flour
  • 100g vegetarian suet
  • 50g caster sugar
  • 1 medium egg, lightly beaten
  • 150g reduced-sugar blackcurrant jam
  • butter, for greasing
  • For the custard
  • 568ml skimmed milk
  • 4 heaped tablespoons custard powder
  • 3–4 tablespoons sugar

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  • Preheat the oven to 190˚C/gas 5. 
  • Place the flour, suet, sugar and egg into a bowl and mix well. Add a touch of cold water and mix to a soft but not sticky dough. 
  • Roll out the pastry until it measures about 30 × 40cm. Spread over the jam thickly; there is nothing worse than an under-filled roll. Roll up lightly, not too tight, then cut in half, so you end up with two manageable rolls. 
  • Tear off two pieces of foil, each roughly 30 × 40cm. Butter really well, then carefully place each pastry roll on top. Roll loosely around the pastry (it will expand when baking), then twist up the ends of each roll. 
  • Scrunch up a large piece of foil and place in a baking tray, then place the rolls on top, making sure they do not touch the tray. Bake in the oven for 35–40 minutes, turning the rolls after 20 minutes. This ensures an even cook and colour at the end. 
  • To test the roly polys are done, just gently squeeze and they should be full and firm. If not, then bake for a few more minutes. Once cooked, carefully remove from the oven and leave the rolls to set. 
  • Meanwhile, make the custard by mixing roughly 100ml of the milk with the custard powder. Put the rest of the milk in a pan and bring to the boil, then quickly whisk in the custard milk mixture and bring back to a simmer to thicken. Remove from the heat and stir in the sugar to taste. 
  • Open the foil roll and slice the roly poly.
  • Serve with hot custard. 

Phil's Tips

The suet and sugar content is ten per cent less than traditional roly poly, and reduced-sugar jam makes this overall a lower calorie version.

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