Cherry and chocolate roly poly recipe

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serves: 8
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 35 min

Nutrition per portion

Calories 300 kCal 15%
Fat 15g 21%
  -  Saturates 7g 35%
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  • Our cherry and chocolate roly poly is a sophisticated twist on a childhood classic. Tart cherries and smooth chocolate give this classic British pudding a flavour makeover, whilst staying true to the idea of the much-loved classic. Using good quality dark chocolate chips makes a real difference here! This cherry and chocolate roly poly is the perfect nostalgic dessert to serve after a Sunday roast or to bake up for a tea-time treat. It’s much easier to make than you’d think, and tastes better than any shop bought roly poly.


    • butter, for greasing
    • 150g self-raising flour, plus extra for dusting
    • 50g caster sugar
    • 75g vegetable suet
    • zest of 1⁄2 lemon
    • 75-100ml milk, plus extra for brushing
    • 100g cherries marinated in kirsch, drained and roughly chopped (reserve some of the juice for serving)
    • 1tbsp jam
    • 50g dark chocolate chips
    • 40g flaked almonds
    • custard, to serve


    • Heat the oven to 190C, and butter a large sheet of baking parchment. Mix the four, sugar, suet and lemon zest in a bowl, then gradually add 75ml of milk, stirring with a knife until it comes together to form a soft dough. Add the remaining milk if the mixture is too dry.

    • Roll out the dough on a floured surface to 30 x 20cm. Mix the cherries and jam together, then spread this over the dough, leaving a 2cm border, then sprinkle with chocolate chips and almonds. Brush the edges with a little milk and roll up from the short edge. Pinch the ends to prevent the filling oozing out.

    • Put the roly poly on the parchment, seam side down. Wrap up lightly, twisting the ends to seal. Bake for 25-35 mins until golden. Leave for 5 mins before opening and put on a plate. Cut into slices and serve with custard and leftover cherry juice.

      For a classic jam role poly, check out our traditional jam role poly recipe, with custard.

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