A nostalgic British classic dessert with twist from Nadiya. Made with fresh fruit, a sprinkling of orange zest and a crunchy sugar topping and served with steaming hot custard and loads of berries.
Preparation time
Less than 30 mins
Less than 30 mins
Cooking time
1 – 2 hours
Serves
Serves 4 – 6
By Nadiya Hussain
From Saturday Kitchen
Jam roly poly gets a Nutri-Score of D. It’s a less healthy option due to its high sugar and fat content from the suet pastry and jam filling but so delicious as a treat.
Equipment
Ingredients
For the roly poly:
- Self-raising flour: 250g, plus extra for dusting
- Unsalted butter: 50g, cold and cubed, plus extra for greasing
- Caster sugar: 1 tbsp
- Vanilla bean paste: 1 tsp
- Vegetable suet: 50g
- Cold whole milk: 150ml (you may need less)
For the jam filling:
- Fresh raspberries: 100g
- Orange: 1, zest only
- Caster sugar: 1 tsp
To finish:
- Caster sugar: 50g, for dusting
- Hot custard: for serving
- Fresh mixed berries: for serving
Method
Prepare the oven and baking tray
- Preheat the oven to 180°C/fan 160°C/gas 4.
- Place a deep baking tray into the base of the oven and add boiling water.
- Ensure there is a rack above the tray for the jam roly poly to steam.
Prepare the baking paper and foil
- Take a 30 x 40cm sheet of foil and a piece of greaseproof paper of the same size.
- Place the paper on top of the foil and grease the paper.
Make the dough
- In a bowl, combine flour, butter, sugar, and vanilla bean paste.
- Rub the butter in until the mixture resembles breadcrumbs.
- Add the suet and mix well.
- Make a well in the centre and add 125ml of milk.
- Bring the dough together using a cutlery knife, then use your hands to form a ball.
- Add remaining milk if the dough looks dry.
Roll and fill the dough
- Dust the surface with flour and roll the dough into a 25cm square.
- Crush raspberries with orange zest and mix with sugar.
- Spread the fruit mixture onto the dough, leaving a 1cm edge exposed.
Form the roly poly
- Roll the dough like a Swiss roll, ensuring the seam is on the base.
- Pinch the ends to seal well.
- Place the roll on the prepared paper, seam-side down.
Wrap and bake
- Bring the paper edges to the top and roll to seal, leaving space for expansion.
- Seal the ends by rolling them up.
- Place the roly poly on the oven rack and steam-bake for 1 hour.
To steam bake in a conventional oven, preheat the oven with a small pan of water on the bottom rack, then when ready to bake, pour boiling water into the pan to create a burst of steam.
Finish and serve
- After baking, cool for 10 minutes in the paper-foil parcel.
- Unwrap and place on a serving dish.
- Sprinkle generously with sugar.
- Cut into slices while warm and serve with hot custard and fresh berries.
What can you serve with this
- Hot custard: The classic accompaniment, its creamy texture and vanilla flavour perfectly complement the fruity jam roly poly.
- Fresh mixed berries: Add a burst of freshness and tartness to balance the sweetness of the dessert.
- Vanilla ice cream: A cold, creamy contrast to the warm pudding, creating a delightful temperature and texture combination.
- Whipped cream: A light and airy topping that adds richness without overpowering the jam roly poly’s flavours.
- Lemon curd: Its tangy citrus notes provide a zesty contrast to the sweet raspberry filling – see Mary Berry lemon curd recipe.
Nutri-score Health Check
This jam roly poly recipe has a Nutri-Score of D, indicating it’s a less healthy option. The score is based on the following factors:
– High sugar content from the caster sugar and jam filling
– High fat content from the butter and suet
– Limited nutritional value from fruits (raspberries and berries for serving)
– Lack of whole grains or fibre-rich ingredients
While this dessert is a delicious treat, it should be enjoyed in moderation as part of a balanced diet. The score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I use different fruits for the filling? Yes, you can experiment with other berries or fruits like strawberries, blackberries, or even apples for a different flavour profile.
- What can I use instead of suet? You can substitute suet with cold grated butter, though it may affect the texture slightly.
- Can I make this jam roly poly in advance? It’s best served fresh, but you can prepare it a few hours ahead and reheat before serving.
- How long does jam roly poly keep? It can be stored in an airtight container in the fridge for up to 2 days.
- Can I freeze jam roly poly? Yes, you can freeze it for up to 3 months. Thaw overnight in the fridge and reheat before serving.
- What’s the purpose of steaming the pudding? Steaming helps keep the pudding moist and gives it a soft, pillowy texture.
- Can I make this recipe gluten-free? Yes, use gluten-free self-raising flour and ensure your suet is gluten-free.
- Why do you need to leave space when wrapping the roly poly? This allows room for the pudding to expand as it cooks.
- Can I use store-bought jam instead of making my own filling? Yes, you can use about 4-5 tablespoons of your favourite jam as a quick alternative.
- What if I don’t have vanilla bean paste? You can substitute with vanilla extract, using the same amount.
- Can I make individual roly polys instead of one large one? Yes, divide the dough and filling into smaller portions and adjust the cooking time accordingly.
- Is it necessary to use whole milk? Whole milk provides the best flavour and texture, but you can use semi-skimmed if preferred.
