BritishDessert
Jam Roly-Poly
This Jam Roly-Poly is a classic British steamed pudding, made with a suet-enriched dough rolled around a generous layer of raspberry jam. The dough comes together quickly in a food processor, then gets spread with jam and rolled into a log. You'll wrap it loosely in buttered paper and foil before steaming it over a water bath in the oven, which keeps it wonderfully soft. Serve it warm, thickly sliced, with plenty of custard.
Method
4 steps · 26 min total
- 01
Prepare Oven and Wrapper
Place a deep roasting tin on the bottom shelf of your oven, ensuring there’s another shelf directly above it. Pull the roasting tin out, fill it two-thirds with boiling water, then carefully slide it back in. Preheat the oven to 180°C/160°C fan/gas 4.
Tear off a large sheet of foil and greaseproof paper, roughly 30 x 40cm. Lay the greaseproof paper on top of the foil and butter it well; this will be your roly-poly wrapper.
- 02
Mix the Dough
Add the butter, self-raising flour, and vanilla seeds to a food processor. Pulse the mixture until the butter has disappeared into the flour. Tip this into a mixing bowl, then stir in the suet. Pour in the milk and use a cutlery knife to work everything together until you have a sticky dough. You might need a tiny bit more milk, depending on your flour.
