Serves: 6

Prep Time: 30 mins

Cooking Time: 2 hours



225g self-raising flour

30g cocoa

Half tsp baking powder

100g sugar

150g shredded beef or veg suet

125ml milk

175g raspberry jam


Sauce – 300ml cream

125g dark choc

75g Nutella or similar

Tsp vanilla paste or extract


Serve with ice cream and raspberries



  1. Sift the self-raising flour, cocoa, baking powder, and sugar into a bowl. Then add shredded beef or veg suet and milk, and mix well.
  2. Roll into a ball, cover and chill 30mins.
  3. Roll out to a 20 x 30cm rectangle.
  4. Spread jam all over (leaving 2cm border).
  5. Roll up on the shorter side, so it should be 20cm long.
  6. Wrap loosely in parchment then double layer of foil.
  7. Tie the ends with twine.
  8. With a roasting tin larger than 20cm, add in a roasting rack and fill with water to just below the top of the rack.
  9. Add the roly poly and cover with foil.
  10. Steam in an oven for 2 hours at 180 C.
  11. For the sauce – heat together, cream, dark chocolate, Nutella and vanilla.
  12. Let the roly poly cool slightly then cut big slices and serve with sauce, ice cream and raspberries.

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