Rhubarb Jam Roly Poly with Ginger Custard

Rhubarb Roly Poly
  • 7 servings
  • 30 minutes to prepare
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  • 250g self raising flour
  • 100g suet
  • 75g caster sugar
  • 1tsp ginger
  • 1tsp Dr Oetker vanilla extract
  • 150ml full fat milk
  • 25g soft butter, for greasing
  • For The Stewed Rhubarb:
  • 300g Yorkshire forced rhubarb
  • 75g caster sugar
  • For The Ginger Custard:
  • 25g crystallised stem ginger
  • 1/2tsp ginger powder
  • 1 tub Booths Madagascan vanilla custard



  1. Pre heat the oven to 180°C / 160° Fan / 356°F / Gas Mark 4
  2. Place the diced rhubarb and caster sugar on a baking tray, cover with foil and bake in the oven for 12 minutes.
  3. Place a large roasting tin in the bottom of the oven and fill with water and place an oven rack just above it.
  4. Mix the flour, suet and caster sugar in a bowl and add the ground ginger, vanilla and milk
  5. Bring together to form a sticky dough and place onto a floured surface. Gently roll out into a square and spread with the stewed rhubarb.
  6. Roll up the dough and place seam down onto a large piece of buttered greaseproof paper.
  7. Place this onto tin foil and gently seal the paper and tin foil leaving plenty of room for the pudding as it will rise in the oven.
  8. Place onto the baking rack and cook for 1 hour.
  9. To make the custard add 25g of chopped stem ginger and 1/2 tsp ground ginger to the booths Madagascan vanilla custard and warm gently in a saucepan or microwave.
  10. Slice the pudding and serve with the ginger custard.

Chefs tip

When in season serve with some stewed Yorkshire rhubarb.