📝 About This Recipe
A quintessential pillar of British comfort food, the Jam Roly-Poly is a nostalgic masterpiece featuring a light, suet-crust pastry rolled with vibrant raspberry preserve. Traditionally known as 'shirt-sleeve pudding,' this version is steamed to perfection, resulting in a moist, cake-like texture that melts in the mouth. It offers a sophisticated balance of rich, buttery suet and the bright, tart zing of summer fruits, embodying the heart of Victorian-era soul food.
🥗 Ingredients
Suet Pastry
- 250 grams Self-raising flour (plus extra for dusting)
- 125 grams Shredded beef suet (vegetarian suet can be substituted)
- 50 grams Caster sugar (adds a subtle sweetness to the dough)
- 1 pinch Fine sea salt
- 150 milliliters Whole milk (cold; add gradually)
- 1 teaspoon Vanilla bean paste (to flavor the dough)
- 1 teaspoon Lemon zest (finely grated)
The Filling
- 200 grams Raspberry jam (high-quality seedless or seeded, slightly warmed)
- 50 grams Fresh raspberries (optional, for extra texture)
For Wrapping & Steaming
- 1 tablespoon Unsalted butter (melted, for greasing the parchment)
- 2 liters Boiling water (for the steamer or roasting tin)
👨🍳 Instructions
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1
Prepare your steaming equipment. If using an oven method, place a large roasting tin on the bottom rack and fill it halfway with boiling water, preheating the oven to 180°C (350°F). If using a stovetop steamer, bring the water to a simmer.
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2
In a large mixing bowl, sift together the self-raising flour and the pinch of salt. Stir in the caster sugar and the lemon zest.
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3
Add the shredded suet to the flour mixture. Use your fingertips to lightly toss the suet through the flour until evenly distributed; do not overwork or rub in like butter.
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4
Mix the vanilla bean paste into the cold milk. Make a well in the center of the dry ingredients and pour in most of the milk.
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5
Using a palette knife, use a cutting motion to bring the dough together. Add the remaining milk if needed until you have a soft, slightly tacky—but not sticky—dough.
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6
Turn the dough out onto a lightly floured surface and knead very gently for just 30 seconds to smooth it out. Do not over-knead or the pudding will be tough.
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7
Roll the dough out into a rectangle roughly 20cm x 30cm (8in x 12in) and about 1cm thick.
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8
Spread the warmed raspberry jam evenly over the dough, leaving a 2cm (1 inch) border clear all the way around the edges to prevent leaking.
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9
Gently roll the dough up from the short end, not too tightly, to create the 'roly-poly' shape. Pinch the ends and the seam slightly to seal in the jam.
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10
Lay out a large piece of baking parchment and a piece of aluminum foil of the same size on top. Grease the parchment with melted butter. Create a 'pleat' in the middle of both sheets to allow the pudding room to expand as it steams.
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11
Place the roll onto the parchment, seam-side down. Wrap the parchment and foil around the roll securely but loosely enough for expansion, twisting the ends like a large Christmas cracker.
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12
Place the parcel onto a wire rack set inside the roasting tin (above the water) or into your steamer basket. Cover the whole tin tightly with another layer of foil to trap the steam.
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13
Steam for 1 hour and 30 minutes. Check the water level halfway through and top up with more boiling water if necessary.
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14
Remove from the heat and let sit for 5 minutes. Carefully unwrap—watch out for escaping steam!—and slice into thick rounds.
💡 Chef's Tips
Always use fresh suet for the best lift and 'short' texture in your pastry. Avoid rolling the pudding too tightly; the dough needs space to absorb steam and puff up into a light sponge. Warm the jam slightly before spreading to ensure it glides over the dough without tearing it. If you don't have a steamer, you can bake it in a water bath (bain-marie) for a similar effect. For a citrus twist, try using marmalade instead of raspberry jam.
🍽️ Serving Suggestions
Serve warm with a generous lashing of thick, homemade vanilla bean custard. Add a dollop of clotted cream on the side for an extra indulgent texture contrast. A sprinkle of crunchy demerara sugar on top adds a lovely textural finish. Pair with a cup of strong English Breakfast tea to cut through the richness. For a modern touch, serve with a side of macerated fresh berries.