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    Rustic Apricot and Ginger Roll

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    Rustic Apricot and Ginger Roll

    This is based on a traditional favourite - jam roly-poly - but is quicker to make as it is oven cooked rather than steamed. The apricot and ginger jam soaks into the light suet sponge, making it really moist.

    • Vegetarian
    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6


    • 225g self-raising flour
    • 50g caster sugar
    • 100g Atora Light Shredded Vegetable Suet
    • Finely grated zest of 1 lemon
    • 1 egg, beaten
    • 100ml-150ml semi-skimmed milk
    • 2 pieces from a jar Waitrose Chinese Stem Ginger in Syrup, plus 2 tbsp of the syrup
    • ½ x 340g jar Waitrose Apricot Conserve


    1. Preheat the oven to 190°C, gas mark 5. Place the flour, sugar, suet and lemon zest in a medium sized bowl and mix together. Add the egg, then stir in the milk, a little at a time, to form a soft dough, being careful not allow to it to become sticky.
    2. Roll out the dough on a lightly-floured surface to make a rectangle approximately 30cm x 20cm. Finely chop the stem ginger and place, with the apricot conserve, in a small pan over a gentle heat until warmed through.
    3. Spread the apricot mixture over the dough, leaving a 1cm border. Fold the edges over to prevent the jam from oozing out. Brush the edges with a little milk and roll up from the short edge.
    4. Thoroughly grease a piece of foil and place the apricot and ginger roll, seam side down, on top. Fold the foil to make a box half-way up the sides of the roll. Place in an ovenproof dish, just large enough to hold the pudding. Cut a few slanting slits across the top of the pudding and brush with 1 tbsp of the ginger syrup. Bake for 25-30 minutes until golden. Transfer to a plate and drizzle with the remaining ginger syrup. Cut into thick slices and serve immediately with Waitrose Fresh Vanilla Custard and extra ginger syrup.

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    Swap the apricot conserve for your favourite jam or marmalade. Leave out the ginger and brush the outside of the roll with a little milk before baking.


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