There’s something truly special about a warm, homemade dessert that brings back childhood memories and warms the soul. For me, Jam Roly Poly is one such classic British treat that never fails to evoke a sense of comfort and nostalgia. With its deliciously soft suet pastry and sweet jam filling, it’s the perfect dessert to share with loved ones, whether on a chilly winter evening or at a Sunday family gathering.

Jam Roly Poly Recipe

Jam Roly Poly, often referred to as “dead man’s arm” or “shirt-sleeve pudding,” is a traditional British dessert with a rich history dating back to the 19th century. Originally made using suet pastry and rolled with a generous layer of jam, this pudding is then steamed or baked until golden. The result is a warm, comforting treat that perfectly embodies the charm of classic British comfort food.

Its unique texture, a combination of a soft, slightly dense pastry with a luscious, gooey jam centre, makes it a beloved favourite across the UK.

Ingredients for the Perfect Jam Roly Poly

To make the best Jam Roly Poly, you’ll need a few basic ingredients, many of which you may already have in your kitchen:

• 225g self-raising flour
• 100g shredded suet (vegetarian or beef)
• Pinch of salt
• 150ml cold water
• 4-5 tablespoons of your favourite jam (strawberry or raspberry are classics)
• 1 tablespoon caster sugar (optional for sprinkling)
• Butter for greasing

Tips for selecting ingredients: Choose a high-quality jam with a good fruit content for the most flavourful filling. If you prefer a sweeter pudding, add a bit of caster sugar to the dough.

Step-by-Step Jam Roly Poly Recipe

1. In a mixing bowl, combine 225g self-raising flour, 100g shredded suet, and a pinch of salt.

2. Gradually add 150ml of cold water while mixing with a fork or your hands until a soft dough forms.

3. Lightly knead the dough on a floured surface until it is smooth and well combined.

4. Roll the dough into a rectangular shape, approximately 1 cm thick, on a lightly floured surface.

5. Evenly spread 4-5 tablespoons of your chosen jam (such as strawberry or raspberry) over the dough, leaving a small border (about 1 cm) around the edges to prevent the jam from oozing out during rolling.

6. Starting from one of the shorter ends, gently roll the dough into a tight log shape.

7. Carefully pinch the edges together to seal the roll, ensuring that the jam remains inside.

8. Wrap the rolled pastry in a piece of buttered baking parchment, leaving enough room for the pudding to expand.

9. Then, wrap the parchment in a piece of foil, sealing it tightly to keep the moisture in.

To Steam:

10. Place the wrapped pudding in a steamer set over a pan of simmering water.

11. Cover with a lid and steam for about 1.5 to 2 hours, checking occasionally to ensure the water level remains consistent. Top up with boiling water if needed.

To Bake:

12. Preheat the oven to 180°C (350°F).

13. Place the wrapped pudding on a baking tray and bake for about 35-40 minutes, or until the pastry is golden brown and cooked through.

14. Carefully remove the pudding from the steamer or oven.

15. Allow it to cool slightly before unwrapping the foil and parchment to reveal the warm, fragrant Jam Roly Poly.

16. Slice and serve warm, ideally with custard, cream, or ice cream.

Tips and Tricks for the Best Jam Roly Poly

• Getting the Perfect Texture: Make sure to handle the dough gently and avoid over-kneading to keep it light and fluffy.
• Avoiding Common Mistakes: Ensure the dough is sealed properly to prevent the jam from leaking during cooking.
• Alternative Fillings: Experiment with different jams, like apricot or blackcurrant, or try adding a bit of cinnamon or lemon zest for extra flavour.

Serving Suggestions and Pairings

Jam Roly Poly is best enjoyed warm, straight from the steamer or oven. Serve it with a generous drizzle of custard, a dollop of clotted cream, or a scoop of vanilla ice cream for an extra indulgent treat. For a complete British tea-time experience, pair it with a pot of strong English tea or a glass of sherry.

Famous Chef’s Jam Roly Poly Variations

Delia Smith Jam Roly Poly

Instructions:

1. Prepare the Dough: In a bowl, sift 225g of self-raising flour with a pinch of salt. Add 110g of shredded suet and mix. Gradually add about 150ml of water to form a soft dough.
2. Roll Out the Dough: On a floured surface, roll the dough into a rectangle about 20×30 cm.
3. Spread the Jam: Spread 4-5 tablespoons of raspberry or strawberry jam evenly over the dough, leaving a 1 cm border around the edges.
4. Roll Up the Dough: Roll the dough up from the short end, like a Swiss roll. Pinch the edges to seal.
5. Prepare for Steaming: Wrap the roll loosely in buttered baking parchment, leaving room for expansion, then in foil.
6. Steam the Roly Poly: Steam over simmering water for 2 hours.
7. Serve: Slice and serve hot with custard or cream.

Difference: Delia Smith’s recipe uses shredded suet in the dough for a traditional texture and emphasizes steaming for a soft and moist consistency.

Hairy Bikers Jam Roly-Poly Recipe

Instructions:

1. Prepare the Dough: In a large bowl, combine 225g of self-raising flour, 110g of shredded suet, and a pinch of salt. Mix in 150ml of cold water to make a soft dough.
2. Roll Out the Dough: Roll the dough on a floured surface into a rectangle about 25×20 cm.
3. Spread the Jam: Spread 4-6 tablespoons of raspberry jam evenly over the dough, leaving a small border.
4. Roll Up the Dough: Roll the dough up from one short end, sealing the edges with a bit of water.
5. Wrap and Steam: Wrap in buttered baking paper and foil, leaving room for expansion. Steam for 1.5 to 2 hours.
6. Serve: Slice and serve hot with custard.

Difference: The Hairy Bikers recipe is similar to Delia’s but suggests a slightly larger roll size and shorter steaming time.

Jamie Oliver Jam Roly Poly Recipe

Instructions:

1. Prepare the Dough: In a bowl, sift 250g of self-raising flour with a pinch of salt. Add 125g of unsalted butter (chilled and cubed) and rub into the flour until it resembles breadcrumbs. Stir in 3 tablespoons of sugar and add enough milk (about 150ml) to form a dough.
2. Roll Out the Dough: Roll the dough into a rectangle about 25×30 cm on a floured surface.
3. Spread the Jam: Spread six tablespoons of raspberry or strawberry jam evenly over the dough, leaving a border.
4. Roll Up the Dough: Roll up from the short side, sealing the ends.
5. Wrap and Bake: Wrap in baking paper and foil, leaving room for expansion. Bake at 180°C (160°C fan) for 35-40 minutes.
6. Serve: Slice and serve hot with custard or ice cream.

Difference: Jamie Oliver’s version uses butter instead of suet, includes sugar in the dough, and is baked instead of steamed for a crisper texture.

Amy’s Jam Roly Poly Recipe

Instructions:

1. Prepare the Dough: In a bowl, sift 225g of self-raising flour with a pinch of salt. Add 100g of shredded suet and mix. Add about 150ml of cold water to form a soft dough.
2. Roll Out the Dough: Roll the dough into a rectangle about 20×30 cm on a floured surface.
3. Spread the Jam: Spread five tablespoons of mixed berry jam evenly over the dough, leaving a small border.
4. Roll Up the Dough: Roll up from one short end, sealing the edges with a little water.
5. Wrap and Steam: Wrap in baking paper and foil, leaving room for expansion. Steam for 2 hours.
6. Serve: Serve hot with a drizzle of cream or custard.

Difference: Amy’s recipe uses mixed berry jam for a variation in flavour and follows a traditional steaming method for a soft texture.

Nadiya Hussain Jam Roly Poly Recipe

Instructions:

1. Prepare the Dough: In a bowl, combine 225g of self-raising flour, 110g of suet (or cold butter, grated), a pinch of salt, and two tablespoons of sugar. Mix in enough milk (about 150ml) to make a soft dough.
2. Roll Out the Dough: Roll the dough into a rectangle about 25×30 cm on a floured surface.
3. Spread the Jam: Spread six tablespoons of raspberry jam evenly over the dough, leaving a border.
4. Roll Up the Dough: Roll up from the shorter side, sealing the edges with water.
5. Wrap and Bake: Wrap in baking paper and foil, leaving room for expansion. Bake in a preheated oven at 180°C (160°C fan) for 40-45 minutes.
6. Serve: Slice and serve hot with custard or double cream.

Difference: Nadiya Hussain’s recipe incorporates a little sugar into the dough and suggests using suet or grated cold butter. Her version is baked, offering a slightly different texture and crispiness.

Conclusion

Jam Roly Poly is more than just a dessert; it’s a slice of British culinary history that brings comfort and joy with every bite. With its warm, gooey centre and soft pastry, it’s the perfect way to end a meal or indulge in a sweet treat. I hope this recipe inspires you to try making your own Jam Roly Poly at home and share it with your loved ones. Trust me, it will quickly become a family favourite!

Frequently Asked Questions (FAQs)

Can I use different types of jam?

Absolutely! While strawberry or raspberry jam is traditional, feel free to experiment with other flavours like apricot, blackcurrant, or even marmalade for a unique twist.

What’s the best way to steam a Jam Roly Poly?

The best way to steam a Jam Roly Poly is by using a steamer over a pan of simmering water. Make sure to cover the steamer with a lid and check the water level occasionally to avoid drying out.

How do I store leftovers?

Leftover Jam Roly Poly can be stored in an airtight container in the fridge for up to three days. Reheat it in the oven or microwave before serving.

Can I make a gluten-free version?

Yes, you can make a gluten-free version by substituting self-raising flour with a gluten-free self-raising flour blend.

What’s the difference between steaming and baking?

Steaming will give you a softer, moister pudding, while baking will result in a slightly drier, crispier crust. Both methods are delicious, so choose according to your preference.

How do I prevent the pastry from becoming soggy?

Ensure the dough is rolled out evenly and sealed properly to prevent any jam from leaking out during cooking. Wrapping it tightly in parchment and foil helps retain moisture while preventing sogginess.

Can I make Jam Roly Poly ahead of time?

Yes, you can prepare the dough and roll it with jam, then wrap it and store it in the fridge for up to 24 hours before cooking.

Jam Roly Poly Recipe

Freya

Jam Roly Poly is more than just a dessert; it's a slice of British culinary history that brings comfort and joy with every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Course Dessert

Cuisine Mediterranean

Servings 4 people

Ingredients

  

• 225 g self-raising flour
• 100 g shredded suet vegetarian or beef
• Pinch of salt
• 150 ml cold water
• 4-5 tablespoons of your favourite jam strawberry or raspberry are classics
• 1 tablespoon caster sugar optional for sprinkling
• Butter for greasing

Instructions

 

• In a mixing bowl, combine 225g self-raising flour, 100g shredded suet, and a pinch of salt.
• Gradually add 150ml of cold water while mixing with a fork or your hands until a soft dough forms.
• Lightly knead the dough on a floured surface until it is smooth and well combined.
• Roll the dough into a rectangular shape, approximately 1 cm thick, on a lightly floured surface.
• Evenly spread 4-5 tablespoons of your chosen jam (such as strawberry or raspberry) over the dough, leaving a small border (about 1 cm) around the edges to prevent the jam from oozing out during rolling.
• Starting from one of the shorter ends, gently roll the dough into a tight log shape.
• Carefully pinch the edges together to seal the roll, ensuring that the jam remains inside.
• Wrap the rolled pastry in a piece of buttered baking parchment, leaving enough room for the pudding to expand.
• Then, wrap the parchment in a piece of foil, sealing it tightly to keep the moisture in.

To Steam:

• Place the wrapped pudding in a steamer set over a pan of simmering water.
• Cover with a lid and steam for about 1.5 to 2 hours, checking occasionally to ensure the water level remains consistent. Top up with boiling water if needed.

To Bake:

• Preheat the oven to 180°C (350°F).
• Place the wrapped pudding on a baking tray and bake for about 35-40 minutes, or until the pastry is golden brown and cooked through.
• Carefully remove the pudding from the steamer or oven.
• Allow it to cool slightly before unwrapping the foil and parchment to reveal the warm, fragrant Jam Roly Poly.
• Slice and serve warm, ideally with custard, cream, or ice cream.

Keyword jam roly poly