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Jam Roly Poly is a sheet of soft suet pastry spread with bright jam, rolled up, then steamed or baked until the fruit peeks through each slice. It arrives at the table warm and generous, usually with a jug of custard ready to pour
The pastry is tender and rich, the jam sticky and lively, the edges slightly caramelised if it met the oven. Each forkful gives softness and a little chew, followed by a sweep of vanilla custard for balance.
It is thrifty yet cheerful, built from store cupboard staples and a pot of jam. The recipe suits busy kitchens, welcomes seasonal preserves, and tolerates small mistakes. When you want pudding that feels friendly, this classic delivers without fuss.
Pairings are straightforward yet lovely. Custard is classic, yet cream offers lightness and ice cream adds contrast. A dusting of sugar can finish the crust. Fresh berries on the side give colour and lift. Keep portions generous; it is a pudding made for sharing.
What Is a Jam Roly Poly?
At heart it is a simple rolled pudding. Flour, suet, a pinch of salt and milk become a dough that yields under the rolling pin. Jam goes on in an even layer, then the whole piece is rolled like a Swiss roll and cooked gently until set.
Steaming keeps the crumb soft and almost pillowy, while baking gives a light crust and deeper flavour. Both routes work. Slices are served thick, often with warm custard, pouring cream, or even a scoop of ice cream when you want a cooler finish.
Traditions linger around its making. Some cooks scatter breadcrumbs on the jam to curb leaks. Others scent the dough with lemon zest. Old names survive too, such as shirt sleeve pudding and the rather dark joke of dead mans arm from the cloth it was boiled in.
Ingredients and Taste
The shopping list is short. You need plain flour, shredded beef suet or a good vegetarian version, baking powder, a little sugar, a pinch of salt, milk, and a lively jam such as raspberry or strawberry. Marmalade gives a pleasing tang if that is your mood.
The flavour is balanced rather than sugary. Suet brings savoury depth and tenderness, while the jam adds bright fruit and a gentle acidity. Custard contributes creamy warmth and a note of vanilla. The texture moves from soft spiral to slight crust, depending on the method.
Quality helps. Choose a jam with a high fruit content for clear flavour. Do not overfill, or the roll may split. Roll snugly, seal the edge, and give the dough a brief rest. Serve it promptly, and if you have leftovers, a short steam revives the softness.
A Taste of History
Roly Poly grew from the British love of suet puddings. In the nineteenth century, cooks rolled pastry with jam, treacle, or even meat, then boiled the parcel in cloth. Household guides of the Victorian era recorded versions, and the method suited coal ranges and busy homes.
It became a fixture of school dinners in the mid twentieth century, where trays of pudding arrived with jugs of custard. During rationing, jam preserves made good use of sugar, and suet kept food filling. The habit stuck, leaving a fond trail of kitchen memories.
Today it sits comfortably in home kitchens and on pub menus. Bakers play with local fruit and spiced custards, yet the spirit remains unchanged. It is generous, friendly, and easy to share. A slice brings the flavour of British puddings into the present with quiet pride.
How to Make Jam Roly Poly (Rolled Jam Pudding)
A nostalgic British pudding that has been loved for generations, Jam Roly Poly is comforting, simple, and irresistibly satisfying. Expect soft suet pastry rolled with fruity jam, baked to golden perfection, and best enjoyed warm with custard. Take your time when rolling the pastry to ensure an even swirl. See the recipe card at the bottom for printable directions
Ingredients
- 200 g self-raising flour
- 100 g shredded suet (beef or vegetarian)
- 1 tbsp caster sugar
- Pinch of salt
- 120 ml cold water (approx.)
- 150 g raspberry jam (or strawberry jam, warmed slightly to spread)
- 1 tbsp milk (for brushing)
- 1 tbsp granulated sugar (for sprinkling)
Cooking Instructions
Step 1: Prepare the oven
Preheat your oven to 200°C (180°C fan) or Gas Mark 6. Line a baking tray with parchment paper and set aside.
Step 2: Mix the dry base
In a large mixing bowl, combine the self-raising flour, shredded suet, caster sugar, and a pinch of salt. Stir gently until evenly distributed.
Step 3: Bring the dough together
Gradually add cold water a little at a time, mixing with a round bladed knife until a soft but not sticky dough forms. Aim for a pliable texture that holds its shape without being wet.
Step 4: Roll the pastry
Lightly flour a clean surface and roll the dough into a rectangle about 1 cm thick. Keep the edges neat for an even roll.
Step 5: Spread the jam
Warm the jam slightly to loosen it and spread evenly across the dough, leaving a 2 cm border around the edges to prevent leakage while baking.
Step 6: Shape the roly poly
Starting from the shorter side, carefully roll the dough into a log. Pinch the ends to seal and ensure the seam is facing down.
Step 7: Brush and sprinkle
Transfer the roll onto the prepared tray. Brush the top with milk and sprinkle lightly with granulated sugar for a crisp golden crust.
Step 8: Bake the pudding
Bake in the preheated oven for 35 to 40 minutes until golden brown and firm to the touch. Rotate the tray halfway through for even colouring.
Step 9: Rest before slicing
Remove from the oven and allow the roly poly to rest for 5 minutes. This makes slicing cleaner and helps the filling settle.
Step 10: Serve and enjoy
Slice into thick rounds and serve warm with custard, cream, or a scoop of vanilla ice cream. Present neatly to showcase the spiral of jam.
Variations and Substitutions
- Jam choice: Use strawberry, apricot, or blackcurrant jam if raspberry is unavailable.
- Suet substitute: If shredded suet is hard to find, replace with chilled grated butter. The texture will be slightly different but still delicious.
- Flour substitute: If self-raising flour is not available, use plain flour with 2 tsp baking powder added.
Cooking Tips for Perfect Jam Roly Poly
- Warm the jam slightly before spreading to prevent tearing the dough.
- Avoid over rolling the pastry, as too many turns can make it dense.
- Seal the ends properly to prevent the jam from leaking out during baking.
- For extra moisture, some bakers wrap the roly poly in baking parchment and foil before baking. This produces a softer crust.
Jam Roly Poly (Rolled Jam Pudding)
Ingredients
- 200 g self-raising flour
- 100 g shredded suet beef or vegetarian
- 1 tbsp caster sugar
- Pinch of salt
- 120 ml cold water approx.
- 150 g raspberry jam or strawberry jam, warmed slightly to spread
- 1 tbsp milk for brushing
- 1 tbsp granulated sugar for sprinkling
Instructions
- Preheat your oven to 200°C (180°C fan) or Gas Mark 6. Line a baking tray with parchment paper and set aside.
- In a large mixing bowl, combine the self-raising flour, shredded suet, caster sugar, and a pinch of salt. Stir gently until evenly distributed.
- Gradually add cold water a little at a time, mixing with a round bladed knife until a soft but not sticky dough forms. Aim for a pliable texture that holds its shape without being wet.
- Lightly flour a clean surface and roll the dough into a rectangle about 1 cm thick. Keep the edges neat for an even roll.
- Warm the jam slightly to loosen it and spread evenly across the dough, leaving a 2 cm border around the edges to prevent leakage while baking.
- Starting from the shorter side, carefully roll the dough into a log. Pinch the ends to seal and ensure the seam is facing down.
- Transfer the roll onto the prepared tray. Brush the top with milk and sprinkle lightly with granulated sugar for a crisp golden crust.
- Bake in the preheated oven for 35 to 40 minutes until golden brown and firm to the touch. Rotate the tray halfway through for even colouring.
- Remove from the oven and allow the roly poly to rest for 5 minutes. This makes slicing cleaner and helps the filling settle.
- Slice into thick rounds and serve warm with custard, cream, or a scoop of vanilla ice cream. Present neatly to showcase the spiral of jam.
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