Ah, that sweet and decadent all round favourite dessert! I’m sure everyone knows jam roly poly and I’m also sure everyone has a trusted family recipe for it. It’s always a turn-to dessert when last minute arrangements for a get-together takes place. And why not? It’s such a lovely dessert. It’s rich and sweet which means a little goes a long way. It’s also fairly inexpensive to prepare.
Back in the day, roly poly was prepared using grated suet – hard beef fat surrounding the kidneys – but these days we make use of butter instead. Roly poly is an unpretentious dessert, but can be quite hoity toity if you want it to be. On an ordinary day apricot jam works perfectly fine as the filling, but sometimes it’s quite nice to use other fruit spreads or jams, like I did with this recipe. I used delicious gooseberry and ginger jam and added flaked almonds too, before rolling it up, slicing the portions and baking it. The tart flavour of gooseberries cut through the sweetness of the overall dessert and the ginger adds just a hint of sophistication to the good old favourite.