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Two slices of jam roly poly in a bowl
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5 from 1 vote

Jam Roly Poly Pudding

A classic British jam roly poly made with soft suet pastry and a generous layer of fruity jam, rolled and steamed in the oven until light and fluffy. Simple, comforting, and best served warm with plenty of custard.
Course: Afters, Dessert, Pudding
Cuisine: British
Keyword: easy jam roly poly recipe UK, homemade jam roly poly, jam roly poly recipe, jam roly poly with custard, jam suet pudding, traditional jam roly poly
Calories: 2281kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 100 g Suet
  • 250 g Self Raising Flour
  • 2 Tablespoons Sugar
  • 150 ml Full Fat Milk
  • 200 g Jam Strawberry or Raspberry
  • 1 teaspoon Butter to grease parchment paper

Instructions

  • Preheat the oven to 180°C fan. Place a fresh sheet of baking parchment on top and lightly grease it. Put this aside and make the roly poly now.
    A sheet of parchment paper on top of the foil sheets being coated in butter
  • Lay two sheets of foil on the worktop, folded together along the long edge to make it wider
    Folding two sheets of aluminium sheets of foil together by making a fold in the middle connecting the sheets together
  • Add the 100 g Suet , 250 g Self Raising Flour, 2 Tablespoons Sugar and 150 ml Full Fat Milk to a mixing bowl
    Suet, flour and salt in a bowl
  • Mix with a spoon until it starts to come together.
    Mixing the suit flour and salt together
  • Then switch to your hands and gently bring it into a soft dough.
    Lay a sheet of baking parchment on the worktop and sprinkle it generously with flour.
    Suet dough formed and a ball in hands
  • Place the dough on top and shape it roughly into a rectangle using your hands.
    Suet dough on a sheet of floured parchment paper formed into a rectangle
  • Roll the dough out evenly, turning the parchment as you go to keep the shape neat.
    rolling out the suet dough using a rolling pin
  • Aim for a rectangle about 25 x 18 cm.
    suet dough rolled out flat on a sheet of parchment paper
  • Stir the 200 g Jam well to make it easier to spread.
    Strawberry jam in a glass container with spoon
  • Spread the jam over the suet pasty leaving a small border around the edges.
    Spooning the strawberry jam onto the suet dough
  • Fold the long edge closest to you slightly over the jam to create a lip.
    Rolling the suet dough coated with jam using the parchment paper
  • Using the parchment to help, gently roll the pastry up, lifting and rolling a little at a time.
    Do not roll it tightly, as the pudding needs room to expand while cooking.
    Rolling the suet dough coated with jam forming the jam roly poly
  • Place the rolled pudding seam-side down onto the prepared greased parchment.
    jam roly poly rolled and ready to be baked
  • Fold the parchment over.
    Wrapping the parchment paper round the roly poly
  • Then bring the foil up and over the pudding. Leaving space for it to expand during cooking.
    Wrapping the foil round the jam roly poly
  • Seal the long edge well, then fold. Seal both ends securely too
    Wrapping the parchment paper round the roly poly forming a parcel closing the ends
  • Carefully pour boiling water into a deep dish and place in the bottom of the oven. This will create steam during baking.
    Pouring boiling water from a kettle into an oven proof dish
  • Place the wrapped jam roly poly on the shelf directly above the water dish. Bake at 180°C fan for 45-50 minutes.
    Jam roly poly wrapped in parchment paper and foil in the oven
  • Remove from the oven and carefully open the parcel. Allow to cool for 10 minutes before slicing.
    Cooked jam roly poly
  • Slice into desired size pieces
    A slice of jam roly poly with jam oozing out
  • Serve with hot custard and enjoy.
    Pouring hot custard over jam roly poly in a bowl

Video

Nutrition

Calories: 2281kcal | Carbohydrates: 325g | Protein: 31g | Fat: 94g | Saturated Fat: 44g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 127mg | Potassium: 587mg | Fiber: 7g | Sugar: 130g | Vitamin A: 255IU | Vitamin C: 18mg | Calcium: 261mg | Iron: 3mg