Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Cherry Spotted Dick Jam Roly Poly

by Big Zuu from Big Zuu’s Big Eats

In this English dessert mash-up, Big Zuu joins spotted dick and jam roly poly in heavenly pudding matrimony. As seen on his Dave series, Big Zuu's Big Eats.


More English than Harry Redknapp, made for Harry Redknapp. This dish is funny to say, but is so good to eat. A combination of two classic British staples and made by an ethnic refugee.

Read more Read less


175g self-raising flour, plus extra to dust
50g caster sugar
100g vegetable suet
100g dried cherries
125g cherry jam
hot custard, to serve


Fill and boil the kettle. Cut a piece of baking parchment into a 50 x 40cm rectangle, and cut a piece of foil to roughly the same size. Grease the piece of baking parchment with a little oil or butter and place it on top of the foil, greased-side up.

In a bowl, mix the flour, half the sugar and the suet together, gently rubbing the suet until it forms a breadcrumb texture. Mix in the dried cherries. Using a knife, gradually stir in 90ml water until the mixture starts to come together, then use your hands to form a shaggy dough.

Preheat the oven to 180C / 160C fan / Gas 4.

On a floured surface, roll the dough out to form a rectangle roughly 30 x 20cm. Spread the jam all over, leaving a 2cm border all the way around. Then tightly roll the long side away from you to form a 30cm log. Press the ends together to seal gently and place on the greased sheet of greaseproof paper with the seam at the bottom. Bring the paper and foil together loosely around the log, sealing well but leaving space for the roll to rise. Place onto a rack or small baking tray within a bigger oven tray. Fill the tray about one-third up with hot water. Place in the oven and bake for 1 hour 20 minutes.

Leave to stand for 10 minutes before unwrapping the parcel. Sprinkle the remaining sugar on top and roll the log in the sugar that falls onto the paper to coat it evenly in sugar. Slice and serve with hot custard.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week