Oh, Apricot Jam Roly Poly — now there’s a dessert that takes me right back to my childhood! Just the name alone brings back the sweetest memories of bustling kitchens, warm ovens and plates heaped with good, honest pudding. It’s the kind of treat that makes you feel hugged from the inside, and I’ve always thought there’s something a little magical about that.
I remember the first time I ever had Apricot Jam Roly Poly. It was at my nan’s house, of course — where else? Her kitchen always smelled of something baking, and her apron had more flour on it than the worktop. She’d hum away, mixing and rolling, and I’d sit at the table, legs swinging, waiting impatiently for the treat that was sure to come. And when it did, my goodness, what a delight.
For those who’ve never had the pleasure, let me paint you a picture. Apricot Jam Roly Poly isn’t fancy food. It’s not the sort of dessert you’d expect on a posh restaurant menu, and that’s precisely what makes it so special. It’s homely. It’s comforting. It’s the sort of pud your mum or gran would lovingly make on a chilly afternoon, when the rain patters at the windows and the kettle’s never off the boil.
At its heart, Apricot Jam Roly Poly is wonderfully simple — a soft, slightly crumbly sponge rolled up with a generous slather of sweet apricot jam. The sponge itself is laid out flat, almost like a rectangle of golden promise, before it’s covered with the jam. Oh, and let me tell you, the jam matters! It’s got to be apricot, of course — tangy, slightly sharp, and bright enough to cheer up even the dreariest day.
Once the jam’s on, the magic happens — the careful rolling, tucking it into that perfect spiral so every slice shows off those lovely swirls. I used to think my nan had some secret trick to getting it so neat, but over the years, I learned it’s more about patience than magic — though a little love in the mix doesn’t hurt.
Of course, over the years, I’ve played with the fillings too. That’s the beauty of Roly Poly — it’s endlessly adaptable. Sometimes I’ll add a layer of whipped cream before rolling, making it even softer and more indulgent. Other times, a sprinkle of chopped nuts gives it a bit of crunch, or a dash of lemon zest brightens the whole thing up. But at the end of the day, nothing beats that classic combination of sponge and apricot jam.
It’s one of those desserts that’s perfect for sharing — a centrepiece on the table, sliced thick, with everyone reaching in for a piece. I can’t count how many times I’ve served it after a family dinner, only to see the entire thing disappear in minutes, usually accompanied by requests for seconds.
I’ve always thought Apricot Jam Roly Poly is more than just a pudding — it’s a little slice of nostalgia, a reminder of simpler times, family gatherings, and the joy of home baking. You don’t need fancy gadgets or complicated ingredients. Just a bit of flour, sugar, eggs, a pot of apricot jam, and a willingness to get your hands a little messy.
So, if you’ve never tried Apricot Jam Roly Poly, I heartily recommend it. It’s humble, comforting, and guaranteed to bring a smile to your face — just like it’s done for me, my nan, and countless others before us. And really, isn’t that what baking’s all about?
Apricot Jam Roly Poly
Ingredients
- 150 g self-raising flour
- 150 g caster sugar
- 3 large eggs free range
- 1 tsp vanilla extract
- 3 tbsp warm water
- 150 g apricot jam plus extra for glazing
- Icing sugar for dusting
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line a Swiss roll tin (roughly 23 x 33cm) with baking paper.
- In a mixing bowl, whisk the eggs and sugar together using an electric whisk for about 5 minutes, until the mixture is pale, thick, and fluffy.3 large eggs, 150 g caster sugar
- Gently sift the flour over the egg mixture and fold it in carefully with a spatula, trying to keep as much air in as possible. Stir in the vanilla extract and warm water.150 g self-raising flour, 1 tsp vanilla extract, 3 tbsp warm water
- Pour the batter into the prepared tin and spread evenly. Bake for 12–15 minutes until golden and springy to the touch.
- While the sponge is baking, place a clean tea towel on your work surface and sprinkle it lightly with icing sugar.
- When the sponge is ready, turn it out onto the tea towel, peel off the baking paper, and trim the edges for neatness if desired.
- While the sponge is still warm, spread the apricot jam evenly over the surface. You can warm the jam slightly for easier spreading if needed.
- Starting from one of the short ends, use the tea towel to help you gently roll the sponge into a tight spiral. Let it cool, seam side down so it doesn’t unroll.
- Once cooled, dust with icing sugar, slice, and serve.
15 comments
Tasty
This reminded me of my school days and enjoyed it so much. I used raspberry jam and was perfect.
Classic, simple, and full of flavour. Took me back to my school days when we had this for pudding.
I added a little whipped cream before rolling, and it was delicious.
Made this for Sunday tea and it was gone in minutes.
This recipe is a real blast from the past.
Five stars from me — easy, nostalgic, and so tasty. It’s the perfect tea-time treat, especially with a strong cup of tea.
Light, fluffy sponge and lovely tangy jam — perfect with a cuppa.
The sponge came out soft and flexible, and it rolled perfectly. I served it with warm custard, and my family practically licked the plates clean.
It’s not too sweet, just the right balance with the jam. My kids loved helping me roll it up — great family recipe.
Lovely recipe, though I was a bit heavy-handed with the jam and it oozed out.
I served it with a dollop of ice cream, and it was spot on.
First time making a Roly Poly and it turned out better than expected! The warm water tip really does help with the sponge. Next time I’ll be braver and roll it tighter.
Really easy to make and tastes amazing. I used a good quality apricot jam and it made all the difference.
Might try adding some chopped nuts next time for texture.