🇬🇧 United Kingdom · Dessert
Traditional Jam Roly-Poly
By eatmundo · July 5, 2026
A beloved, comforting British steamed pudding, Jam Roly-Poly features a soft suet pastry rolled around a generous layer of fruity jam. It's steamed until tender and traditionally served with lashings of warm custard, a true taste of childhood nostalgia.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the suet pastry: In a large mixing bowl, combine 250g self-raising flour, 125g shredded suet (vegetarian or beef), and 50g caster sugar. Gradually add approximately 100-120ml cold water, mixing with a knife or your hands until a soft, pliable dough forms. Be careful not to overmix, as this can make the pastry tough.
- 2
Roll out the dough: Turn the dough out onto a lightly floured surface. Roll it into a neat rectangle, roughly 30cm long by 20cm wide, aiming for an even thickness of about 1cm.
- 3
Spread the jam: Generously spread 150g of your favourite berry jam (raspberry or strawberry works wonderfully) evenly over the entire surface of the pastry, leaving a small 1cm border clear around all edges.
- 4
Roll and seal: Starting from one of the longer sides, carefully but firmly roll the pastry into a tight cylinder. Once rolled, pinch the seam along the bottom and firmly seal the ends to ensure no jam escapes during cooking. This step is crucial for a tidy roly-poly!
- 5
Prepare for steaming: Take a large sheet of buttered baking parchment and place your rolled roly-poly onto it. Then, wrap it tightly in aluminum foil, sealing the ends securely to create a robust parcel. Make sure there's a little room for the pudding to expand.
- 6
Steam the pudding: Place the wrapped roly-poly into a large steamer basket set over a pot of simmering water, or directly into a large pot with about 5cm of simmering water (ensure the water level doesn't reach the pudding itself). Cover the pot tightly and steam for 1 hour 30 minutes to 2 hours. Check the water level occasionally and top up if necessary.
- 7
Serve with custard: Carefully unwrap the hot roly-poly. Slice into thick, indulgent rounds and serve immediately. It's absolutely essential to accompany this with plenty of warm, creamy custard or a drizzle of heavy cream for the ultimate experience.
Frequently Asked Questions
What type of suet is best for a traditional Jam Roly-Poly, and can I substitute it?+
Traditionally, finely shredded beef suet is used to give the pudding its characteristic rich, tender texture. You can substitute with vegetarian suet, but avoid butter or margarine as they melt too quickly and can make the dough heavy.
What is the best way to cook Jam Roly-Poly to ensure it's properly cooked through and not dry?+
The most traditional and effective method is to steam or simmer the roly-poly for 1.5 to 2 hours. This gentle, moist heat ensures the suet pastry cooks evenly and remains tender without drying out.
What kind of jam should I use for the filling, and does it matter for the final result?+
A good quality, firm-set, and preferably seedless jam like raspberry or strawberry works best, as a runny jam can make the pudding soggy and seep out during cooking. Ensure it's spread almost to the edges but leaves a small border for sealing.
How do I prevent the Jam Roly-Poly from becoming soggy or falling apart during cooking?+
To prevent sogginess, ensure the suet pastry is well-sealed, especially at the ends and seam, to keep water out. Wrap it tightly in greased baking paper and then foil before steaming to protect the pudding.
Mundo Match
Dishes across the world that share Traditional Jam Roly-Poly's core ingredients.
