A Taste of Nostalgia – Jam Roly Poly

We’re delighted to continue this special chapter of our WeeBlether with another recipe from Scotland’s National Chef, Gary Maclean. With a lifelong passion for Scottish food heritage and a career dedicated to championing local ingredients and everyday cooking, Gary brings traditional favourites to life with warmth and care.

 

Few desserts carry the same sense of nostalgia as jam roly poly. For many across Scotland and the UK, it brings back memories of school dinners, where the promise of something sweet at the end of the day was always eagerly anticipated. Light, fluffy sponge rolled with jam, it’s a simple dessert that has stood the test of time.

 

Though humble in its ingredients, jam roly poly is all about technique and timing. The result is soft, sweet and comforting, with a swirl of fruity jam running through each slice. It’s a classic that feels just as special today as it did years ago.

 

Makes 12 slices

 

Ingredients

• 75g (3oz) self-raising flour
• 75g (3oz) caster sugar
• 3 eggs
• 150g (5oz) raspberry jam
• Cooking oil, for greasing

 

Method

Preheat the oven to 200°C (400°F) and lightly grease a 33x23cm (13x9in) tray with cooking oil. Line with greaseproof paper, leaving an overhang, and dust lightly with flour and caster sugar.

 

Whisk the eggs and sugar together using an electric mixer for around 10 minutes, until pale, thick and airy enough to leave a trail when lifted. Gently sift in half the flour and fold carefully until combined, then repeat with the remaining flour, taking care not to knock out the air.

 

Pour the mixture into the prepared tray, smoothing it evenly into the corners. Bake for 10–12 minutes until golden, risen and just firm to the touch.

 

While the sponge is baking, loosen the jam in a bowl by stirring. Lay a clean damp cloth on your work surface and place a sheet of greaseproof paper on top.

 

Once baked, run a knife around the edge of the sponge and carefully turn it out onto the paper. Peel away the lining paper and trim the edges. Spread the jam evenly over the surface, leaving a small border.

 

Using the paper to guide you, roll the sponge tightly and leave seam-side down to cool. Slice and serve.

 

Soft, sweet and full of childhood memories, this is a dessert that never loses its charm.