Cherry Roly Poly

    1 hour 50 min

    A steamed roly poly with a luscious filling of fresh cherries. You could use tinned cherries instead, or even a cherry compote or jam. Enjoy this roly poly with custard.

    4 people made this

    Serves: 6 

    • For the pastry
    • 250g plain flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 50g shredded suet
    • 150ml cold milk
    • Filling
    • 300g cherries, stones removed and halved
    • 150g caster sugar
    • 1/2 teaspoon ground cinnamon
    • 2 teaspoons grated lemon zest
    • 2 tablespoons butter, melted

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. To make pastry: In a medium bowl, sift together flour, baking powder and salt. Rub in suet until mixture resembles coarse crumbs. Stir in milk, a little at a time, and mix well. Knead briefly. Set aside.
    2. For filling: In a medium bowl, stir together cherries, sugar, cinnamon and lemon zest until well mixed.
    3. On a floured surface, roll the pastry into a rectangle 5mm thick. Brush with melted butter. Spread the cherry filling evenly over the surface of the pastry, leaving 1cm around the edges. Roll up the pastry, starting at a short end, and pinch together all the edges so that the juice will not escape. Wrap roll in a kitchen towel or muslin and tie loosely.
    4. Place in a steamer over boiling water, cover and steam for 90 minutes, until pastry is firm. Remove cloth, slice and serve.

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    Reviews in English (1)


    I made this for a workmate and he loved it , the only thing I did different was changed the cherries for strawberry. It was very easy and I shall be doing it again thank you.  -  04 Mar 2015