📝 About This Recipe
A quintessential British school-dinner classic, the Jam Roly-Poly is a comforting suet crust pudding rolled with sweet raspberry jam and steamed to pillowy perfection. Dating back to the 19th century, this 'shirt-sleeve' pudding offers a nostalgic, melt-in-the-mouth texture that balances rich, buttery dough with tart fruit preserves. It is the ultimate cold-weather soul food, traditionally served swimming in a pool of hot, silky custard.
🥗 Ingredients
Suet Pastry
- 250 grams Self-raising flour (plus extra for dusting)
- 125 grams Shredded beef suet (can substitute with vegetarian suet if preferred)
- 1 tablespoon Caster sugar (adds a hint of sweetness to the dough)
- 1 pinch Fine sea salt
- 150 ml Whole milk (cold; add slightly more if the dough is too dry)
- 1/2 teaspoon Vanilla extract (high quality)
The Filling
- 150 grams Raspberry or Strawberry jam (high-fruit content seedless jam works best)
- 50 grams Fresh raspberries (optional, for extra texture)
Traditional Custard
- 4 large Egg yolks
- 2 tablespoons Caster sugar
- 1 teaspoon Cornflour (helps stabilize the sauce)
- 200 ml Double cream
- 200 ml Whole milk
- 1 teaspoon Vanilla bean paste (for those beautiful black flecks)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F/Gas 4). Find a large roasting tin and fill it halfway with boiling water from the kettle; place this on the bottom rack of the oven to create a moist, steamy environment.
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2
In a large mixing bowl, sift the self-raising flour and salt. Stir in the shredded suet and caster sugar until evenly distributed.
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3
Mix the vanilla extract into the cold milk. Make a well in the center of the flour mixture and pour in most of the milk. Use a butter knife to 'cut' the liquid into the flour until a soft, slightly tacky dough forms.
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4
Turn the dough out onto a well-floured surface. Knead very briefly (about 30 seconds) just until the dough is smooth. Do not overwork it, or the pudding will be tough.
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5
Roll the dough out into a rectangle roughly 20cm x 30cm (8in x 12in). Ensure the thickness is consistent, about 1cm thick.
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6
Spread the jam generously over the dough, leaving a 1.5cm (1/2 inch) border clear all the way around the edges. If using fresh raspberries, dot them over the jam now.
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7
Lightly brush the clean border with a little water or milk. Starting from the short end, gently roll the dough up into a log shape. Pinch the ends and the seam firmly to seal the jam inside.
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8
Prepare a large piece of baking parchment and a piece of tin foil of the same size. Lay the foil down, place the parchment on top, and butter the parchment liberally.
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9
Place the roly-poly onto the parchment. Wrap it loosely to allow room for the pudding to expand, but seal the ends of the foil tightly to prevent steam from escaping or water from entering.
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10
Place the wrapped pudding directly onto a wire rack in the middle of the oven, positioned above the tray of water. Bake for 50-60 minutes until the pudding feels firm to the touch through the foil.
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11
While the pudding bakes, make the custard. Whisk egg yolks, sugar, and cornflour in a bowl. Heat the milk, cream, and vanilla in a saucepan until just simmering.
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12
Slowly pour the hot milk over the egg mixture, whisking constantly. Return the mixture to the pan and cook over low heat, stirring continuously until thickened enough to coat the back of a spoon.
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13
Remove the roly-poly from the oven. Carefully unwrap—watch out for escaping steam! The crust should be pale, golden, and soft.
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14
Slice into thick rounds and serve immediately while piping hot, smothered in the warm vanilla custard.
💡 Chef's Tips
Handle the dough as little as possible; the less you touch it, the lighter the pudding will be. Always leave a 'pleat' in your foil wrapping to give the suet crust space to rise and expand. If you don't have suet, frozen grated butter can work, though the texture will be slightly less 'bready' and more like pastry. To prevent jam leakage, ensure your jam isn't too runny; if it is, simmer it in a pan for 5 minutes to reduce it before spreading. For a crispy finish, you can unwrap the pudding for the last 10 minutes of baking, though traditionalists prefer the soft, steamed finish.
🍽️ Serving Suggestions
A generous pour of warm, homemade vanilla custard is the classic choice. For a modern twist, serve with a scoop of clotted cream or high-quality vanilla bean ice cream. Pair with a glass of dessert wine, such as a late-harvest Riesling or a glass of sweet Sherry. A pot of strong English Breakfast tea cuts through the sweetness perfectly. Top with a few extra fresh mint leaves or a dusting of icing sugar for a pretty presentation.