Sticky marmalade roll

  • Portion size: Serves 6-8
  • Hands-on time 30 min, oven time 1 hour 10 min
  • Difficulty: easy

Our sticky marmalade roll recipe is inspired by CS Lewis‘s The Lion, the Witch and the Wardrobe in which Mrs Beaver serves the comforting dessert to the children.

Take a look at these pop cakes, inspired by The Magic Faraway Tree, too!

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Ingredients

  • Butter for greasing
  • 300g self-raising flour, plus extra for dusting
  • 6 tbsp light muscovado sugar
  • 150g vegetable or beef suet
  • 200ml whole milk
  • 450g marmalade (we like Frank Cooper’s Oxford marmalade)
  • Icing sugar for dusting
  • Custard to serve
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Method

  1. Heat the oven to 200°C/fan180°C/ gas 6. Grease a 45cm x 35cm sheet of baking paper and lay it on a work surface, greased-side up.
  2. Sift the flour into a large bowl and stir in the muscovado sugar, suet and a pinch of salt. Add the milk and mix with a palette knife or metal spoon to form a firm dough.
  3. Tip onto a lightly floured surface, knead with your Hands for a minute or two, then roll out with a rolling pin to form a rectangle about 40cm x 30cm. Transfer to the greased baking paper, then spread thickly with the marmalade. Roll up tightly from the short end (use the baking paper to help you), and squeeze the ends a little to make it harder for the marmalade to ooze out as it cooks.
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  5. Roll the baking paper tightly around the dough, then wrap in foil, scrunching the ends to seal.
  6. Put the roll on a rack in a roasting tin and pour boiling water into the tin, making sure the water doesn’t touch the foil. Bake for 1 hour 10 minutes or until a skewer pushed into the roll comes out with no soft dough stuck to it, just marmalade. Remove the foil and baking paper, leave for 2 minutes, then slice and serve with custard and cups of tea.

Nutrition

  • 492kcals Calories
  • 17.9g (9.1g saturated) Fat
  • 4.5g Protein
  • 79.8g (51.5g sugars) Carbs
  • 1.8g Fibre
  • 0.5g Salt

For 8 servings

Make Ahead

Make the roll to the end of step 4, wrap it up and store in the fridge for up to 8 hours before cooking. It’s best eaten straight from the oven, but leftovers can be sliced and reheated in a microwave 1-2 days after cooking.

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Reviews

Hilary O Cuanachain

I love this recipe because it uses fresh local ingredients which signal the start of summer (and its delicious!).

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