Jam roll pudding

The classic jam roll is a humble yet versatile cake. We have used it here to create a delicious pudding, perfect for cold winter evenings where special treats are mandatory.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print


Jam roll pudding
  • 375 gram packet jam sponge roll
  • 1/4 cup raspberry jam
  • 3 eggs, at room temperature
  • 600 millilitre cream
  • 2 teaspoon vanilla essence
  • 1/3 cup caster sugar
  • 1 tablespoon raw sugar


Jam roll pudding
  • 1
    Preheat oven to 170°C/150°C fan forced. Lightly grease a 1.5-litre (6-cup) ovenproof dish.
  • 2
    Cut jam roll into 8 slices. Spread jam over base of prepared dish. Arrange slices of jam roll over base of dish.
  • 3
    Whisk eggs, cream, essence and caster sugar in a large jug. Carefully pour cream mixture over slices of jam roll. Sprinkle top with raw sugar.
  • 4
    Bake pudding for 40-45 minutes or until it is just set at centre. Stand pudding for 5 minutes. Serve.

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