Jam Roly-Poly — steamed jam-and-suet roll
Jam roly-poly is a classic British school-canteen pudding: a flat sheet of suet pastry spread with jam, rolled into a log, then steamed or baked until the suet has rendered and the jam has melted through the pastry. It is served hot with custard.
i. Origin & history
Jam roly-poly dates from at least the early 19th century in Britain. It is one of the canonical British steamed puddings — comfort food par excellence, born of the British love of suet and the cheap availability of jam.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 250 g self-raising flour
- 125 g shredded beef suet (or vegetarian suet)
- Pinch salt
- 150 ml cold water
- 250 g raspberry or strawberry jam
- 2 tbsp milk for brushing
- 2 tbsp caster sugar
iii. Method
- Mix flour, suet and salt. Add cold water gradually to a soft dough.
- Roll out on floured surface to 30 × 22 cm. Spread jam to within 2 cm of edges.
- Roll up loosely from the short edge into a log. Wrap loosely in parchment and foil.
- Steam over simmering water for 90 min (or bake at 180 °C in a tin for 30-40 min, brushing with milk and sugar).
- Slice; serve with custard.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Spotted dick is the cousin with currants. Treacle roly-poly uses golden syrup. Modern oven-baked roly-poly skips the steaming.
vi. Common questions
What is jam roly-poly?
Jam Roly-Poly is steamed jam-and-suet roll, from british & irish cuisine. It is served hot with custard
Where is jam roly-poly from?
Jam Roly-Poly is from the british & irish dessert tradition; the recipe and history are detailed above.
How long does jam roly-poly keep?
See the storage note in the Quick facts panel: 2 days; reheat.