Roly Poly Pudding or Jam Roly Poly this recipe is simple to make and delivers a comforting taste of traditional home-style pudding that warms both the heart and the palate. The combination of soft, pillowy suet pastry rolled with sweet, vibrant strawberry jam and served with luxuriously creamy custard. Its a nostalgic British classic dessert that brings back memories of traditional school dinners.
Preparation time
Less than 30 mins
Cooking time
1 – 2 hours
Serves
Serves 4 – 6
By James Martin
From Saturday Kitchen
This jam roly poly recipe has a Nutri-Score of D. While it’s a totally delicious treat, it is high in sugar and saturated fats from the suet and custard. Enjoy in moderation as part of a balanced diet.
Equipment
Ingredients
For the strawberry jam
- Strawberries: 350g/12oz hulled and quartered
- Caster sugar: 150g/5½oz
- Lemon: ½, zest and juice
For the roly poly
- Self-raising flour: 275g/9¾oz , plus extra for dusting
- Caster sugar: 40g/1½oz
- Shredded suet: 110g/4oz
- Lemon: 1, zest only
For the custard
- Free-range egg yolks: 4
- Caster sugar: 40g/1½oz
- Milk: 150ml/5fl oz
- Double cream: 150ml/5fl oz
- Vanilla pod: 1, seeds removed
Method
Step 1: Prepare the oven
- Preheat the oven to 200C/400F/Gas 6.
Step 2: Make the strawberry jam
- Heat a small frying pan until hot.
- Add the strawberries and cook for one minute.
- Add the sugar, lemon zest, and juice.
- Cook for 3-4 minutes until the sugar dissolves and the mixture thickens slightly.
- Transfer half the mixture to a blender and purée.
- Return the purée to the pan with the remaining cooked strawberries.
- Mix well and cook for a further 3-5 minutes until thick.
- Remove from the heat and leave to cool.
Step 3: Prepare the roly poly dough
- In a bowl, mix the flour, sugar, suet, and lemon zest.
- Make a well in the centre.
- Gradually mix in enough water to make a soft dough.
- Knead lightly until smooth.
Step 4: Assemble the roly poly
- Turn the dough onto a floured surface.
- Roll out to an oblong about 1cm thick.
- Spread the jam onto the pastry, leaving a 2.5cm border.
- Roll up from the long side into a pinwheel.
- Place the roly poly in a loaf tin.
- Cover with kitchen foil, sealing tightly.
Step 5: Steam and bake the roly poly
- Place an upside-down plate in the base of a large saucepan.
- Put the loaf tin on top of the plate.
- Fill the pan two-thirds full of water (not reaching the top of the tin).
- Bring to the boil, then cover, reduce heat, and simmer for one hour.
- Remove the pudding from the tin and place on a baking tray.
- Bake for 15-30 minutes, or until browned.
Step 6: Make the custard
- Whisk egg yolks and sugar in a bowl until well blended.
- In a saucepan, bring milk, cream, and vanilla pod to the boil.
- Reduce heat and simmer for one minute.
- Pour the milk mixture onto the egg mixture, whisking continuously.
- Return the mixture to the saucepan and heat slowly.
- Cook until the custard coats the back of a spoon.
- Remove and discard the vanilla pod.
Step 7: Serve
- Serve the jam roly poly with the homemade custard.
Jam Roly Poly recipes
Discover more recipes for how to make jam roly poly:
- James Martin’s strawberry roly poly
- Jam roly poly recipe from Matt Tebbutt
- Jam roly poly pudding from the Hairy Bikers
What can you serve with this
- Vanilla ice cream: The cold, creamy texture contrasts beautifully with the warm roly poly, creating a delightful temperature and flavour balance.
- Whipped cream: A dollop of freshly whipped cream adds a light, airy texture that complements the dense suet pudding.
- Fresh berries: A handful of fresh strawberries or raspberries can add a bright, tangy contrast to the sweet jam filling.
- Lemon curd: For those who enjoy a citrusy kick, a spoonful of lemon curd can cut through the richness of the dessert. Make Mary Berry’s delicious lemon curd.
- Clotted cream: This indulgent addition brings an extra layer of richness and a traditional British touch to the dessert.
Nutri-score Health Check
The jam roly poly with custard recipe has been calculated to have a Nutri-Score of D. This score indicates that the dish is less healthy and should be consumed in moderation as part of a balanced diet.
The D rating is primarily due to the high sugar content from the jam and added sugars, as well as the high saturated fat content from the suet and double cream. The dessert is also calorie-dense, which contributes to its lower health score.
However, the recipe does contain some positive nutritional elements, such as the fruit from the strawberries and the protein from the eggs in the custard. These factors slightly improve the overall score but are outweighed by the less healthy components.
It’s important to note that this score has been automatically calculated from the ingredients in the recipe and is only a guide. Portion size and frequency of consumption play significant roles in the overall impact on one’s diet.
Recipe FAQ
- Can I use a different type of jam for the roly poly?
Yes, you can use any jam you prefer. Raspberry, blackberry, or apricot jam would all work well. - What is suet and can I substitute it?
Suet is a type of beef or mutton fat. You can substitute it with vegetable suet for a vegetarian version, or use cold butter for a different texture. - Can I make the jam roly poly ahead of time?
Yes, you can prepare the roly poly in advance and reheat it in the oven before serving. The custard is best made fresh. - How long will the jam roly poly keep?
Stored in an airtight container, it will keep for 2-3 days in the refrigerator. - Can I freeze jam roly poly?
Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat before serving. - Is it necessary to both steam and bake the roly poly?
The steaming ensures the pudding is cooked through, while baking gives it a golden crust. You can skip the baking step if you prefer a softer texture. - Can I make this recipe gluten-free?
Yes, use gluten-free self-raising flour and ensure your suet is gluten-free. - What if I don’t have a vanilla pod for the custard?
You can substitute with 1 teaspoon of vanilla extract or vanilla bean paste. - Can I use ready-made custard instead of making it from scratch?
Yes, you can use store-bought custard to save time, but homemade custard often tastes better. - How do I prevent the jam from leaking out during cooking?
Make sure to leave a border when spreading the jam and seal the edges well when rolling. - Can I make individual roly polys instead of one large one?
Yes, you can make smaller rolls. Adjust the cooking time accordingly as they will cook faster. - What if I don’t have a loaf tin?
You can use a pudding basin or even wrap the roly poly in parchment paper and foil before steaming.