Jam roly poly bread and butter pudding


- 100 g unsalted butter
- 1 jar raspberry jam
- 1 large fresh white loaf
- 4 eggs
- 400 ml double cream
- 400 ml milk
- 85 g caster sugar
- 1 teaspoon vanilla extract


Step 1

Spoon about a third of the jar of jam into the bottom of the tray and spread it around.

Step 2

Using a large serrated bread knife, cut the crusts off the loaf.

Step 3

Butter one side of each slice of the bread. Turn the slice over and spread the remaining jam on the bread.

Step 4

Cut each swiss roll through so that you now have 8 dumpy little swiss rolls.

Step 5

Arrange them in the baking dish jam cut side up so that they look pretty.

Step 6

Whisk together the eggs, cream, milk, sugar and vanilla.

Step 7

Hold a sieve above the dish containing the swiss rolls and ladle the custard through the sieve into the dish.

Step 8

Ladle some over the rolls so that the bread can absorb the custard. You must sieve the custard as there will be eggy lumps in it.

Step 9

Depending on the depth of your dish you may not be able to get all the custard in straight away if this is the case, leave the rolls to absorb the custard then return 20 minutes later and add the remaining custard.

Step 10

Leave the dish to stand for 30 minutes before baking this is to give the custard plenty of time to seep into the bread and make it moist and creamy. It wouldn't matter if you let it stand for longer.

Step 11

Preheat the oven to 160 C/fan oven 140 C/320 F/gas mark 3. Scatter 2-3 tablespoons of caster sugar over the top of the rolls. Bake for 1 - 1 ΒΌ hours but check after an hour it's ready when the custard is set and the dessert has a golden brown look to it.

Step 12

Serve one roll per portion with the surrounding custard it cuts nicely into squares. Bask in the glory of the wonderful thing you have made.


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