Jam roly-poly recipe | Sainsbury`s Magazine (2024)
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Serves: 6
Prep time: 20 mins
Total time:
Recipe photograph by Catherine Frawley
Recipe by Tamsin Burnett-Hall
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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
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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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)
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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.
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Remove outer packaging and cover the tray with foil. Place on a baking tray on the middle shelf of the oven. Cook for 35-40 minutes. Leave to stand for 2 minutes before serving.
Jam swiss rolls are typically a soft vanilla sponge perfectly complimented by smooth vanilla buttercream and raspberry jam. Whereas, Jam roly poly is traditionally made as a suet pudding wrapped in muslin or foil and steamed, then filled with jam and served with hot custard.
Although the British have a tradition of savory suet puddings that dates back to the middle ages, the original jam roly-poly appeared in the mid-1800s, when it became extremely popular (via the Guardian).
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- Do not refreeze after defrosting.; Microwave - From Frozen. Place tray on a microwavable plate. Leave to stand for 2 minutes before serving.; Oven cook - From Frozen.
Jam roly-poly arrived on the scene in 1845, courtesy of Eliza Acton. Her recipe was for a rolled suet pudding with jam, marmalade or mincemeat. Mrs Beeton produced another, 15 years later, recommending jam "when fresh fruit is not obtainable."
You Jam Roly Poly is best eaten fresh after baking, it will keep for up to 2 days, to re-heat cover and heat in the microwave. Jam Roly Poly freezes very well, once baked and cooled wrap up well and pop into the freezer for up to 3 months. Allow the defrost at room temperature and heat up in the oven before serving.
Suet is made from the fat that surrounds the kidneys of animals (mostly cows and mutton). The fat is removed from the meat, clarified, chopped, and then boiled in water, which removes any impurities. Upon cooling, the water and fat separate and the remaining fat is suet.
Jam roly-poly, shirt-sleeve pudding, dead man's arm or dead man's leg is a traditional British pudding probably first created in the early 19th century. It is a flat-rolled suet pudding, which is spread with jam and rolled up, similar to a Swiss roll, then steamed or baked and traditionally served with custard.
Just pop these frozen Yorkshire puddings in your oven for 20-25 minutes, and watch as they rise: fluffy, golden, deliciously crisp. And if anyone asks, you made them from scratch.
Tasty when oven baked straight from the freezer. 190°C, Fan 180°C, Gas Mark 5, 50-55 mins Pre-heat the oven. Remove outer packaging and lid. Fluff crumble with a fork.
A roly-poly is a pudding made from suet dough that is spread with jam and then rolled up. Originally, it was boiled in some muslin, but is these days steamed or baked. Other fillings can be done such as golden syrup, apples or prunes.
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Prep time: 20 mins
