Jam roly-poly
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Catherine Frawley
Jam roly-poly
An old-school classic. There’s something wonderfully comforting about suet pastry, and it really couldn’t be easier to make. This pudding is ‘steamed’ in the oven for ease
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
375Kcal
Fat
16gr
Saturates
9gr
Carbs
53gr
Sugars
26gr
Fibre
2gr
Protein
4gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 200g self-raising flour
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- or zest of ½ orange
- 100g vegetarian suet
- about 150ml milk
- about 200g raspberry jam (or other flavour of your choice – dark jams contrast best with the suet pastry)
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6 with a large roasting tin lled with warm water on the bottom of the oven and a shelf positioned just above, to act as a steamer.
- Cut a large sheet of baking paper (about 40cm long) and butter generously. Put it on top of a sheet of foil that’s about 15 cm longer; set aside.
- Mix together the flour, a pinch of salt and the sugar in a bowl, adding the vanilla or zest. Stir in the suet and enough milk to give a soft but not too sticky dough. Turn out onto a floured surface and roll out to a rectangle about 23cm x 33cm.
- Spread with jam, leaving a 2cm border all around. Roll up from one of the short ends, then pinch the seam and ends closed. Lift the roly-poly onto the buttered paper and foil, seam-side down, and roll up. Make sure it’s not too tight – you need to allow room for the pudding to expand. To seal, twist the ends of the foil and paper like a cracker.
- Transfer to a baking tray or directly on the shelf. Bake for 45-50 minutes until firm. Leave to stand for 5 minutes, then carefully unwrap – don’t worry if some of the jam has broken through the suet crust. The pastry will have turned golden and crisp on the outside. Serve in thick slices, with custard.
