Jam Roly-Poly (Steamed)

Introduction

Jam roly-poly is a British steamed pudding that relies on a simple suet dough wrapped around jam and steamed for two hours until the exterior becomes light and tender while the filling stays jammy and warm. The lemon zest in the dough cuts through the sweetness and pairs naturally with custard or cream poured over the top. This is a practical weekend dessert that requires minimal active time—once you’ve rolled and wrapped it, the steamer does the work.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 120 minutes
• Total Time: 140 minutes
• Servings: 6–8

Ingredients

• 200 g self-raising flour
• 100 g vegetable suet
• Finely-grated zest and juice of 1 small lemon
• 1 medium egg, beaten
• 2-4 tbsp milk or water
• 200 g red jam of your choice such as plum, cherry, raspberry or strawberry
• 1 pinch salt
• Custard or cream to serve.

Instructions

1. Stir the flour, suet, salt and lemon zest together then work to a firm dough with the lemon juice, egg and milk or water.
2. Roll out to a rectangle about 25 x 20.5 cm (10 x 8 in) and spread jam to within 2.5 cm (1 in) of the edges. Roll up starting from a short end and seal the edges well with a little water.
3. Set the roll on a sheet of well buttered foil and wrap, making sure you seal the ends well. If you are feeling traditional use cheesecloth or a shirt sleeve to steam in.
4. Set in a steamer and steam for 2 hours.

Variations

Jam swap: Use apricot, blackcurrant, or gooseberry jam instead of red jam. Each brings its own tartness and pairs differently with the lemon zest in the dough.

Suet alternative: Replace vegetable suet with cold grated butter (100 g) if you prefer a less dense crumb, though the texture will be slightly less rich.

Marmalade version: Substitute orange marmalade for jam and add orange zest instead of lemon zest for a bittersweet flavor that works especially well with custard.

Double-jam filling: Spread a thin layer of jam on the dough, add a layer of seedless jam or fruit curd in the middle, then add your main jam on top before rolling.

Spiced roly-poly: Stir 1 tsp ground cinnamon and ½ tsp ground ginger into the flour mixture before mixing the dough for a warming autumn version.

Tips for Success

Seal the edges properly: When you spread jam, leave a 2.5 cm border and use a wet finger to dampen the edges before rolling. A weak seal lets steam in and dries out the pudding.

Wrap it securely: The foil wrapping must be tight with sealed ends. If you see steam escaping unevenly during cooking, the pudding will cook unevenly; double-check your seal before steaming.

Keep the water topped up: Check your steamer’s water level halfway through the 2-hour cook time. If it’s low, carefully add boiling water around (not over) the wrapped roll.

Know when it’s done: After 2 hours, the exterior should look pale golden and feel firm when pressed gently through the foil. If it still feels soft or doughy, steam for another 15 minutes.

Serve it warm: Unmold onto a plate while still warm and pour hot custard or cold cream over it immediately. The contrast between the warm pudding and cold cream is part of the appeal.

Storage and Reheating

Jam roly-poly keeps in the fridge for up to 3 days, wrapped tightly in foil or stored in an airtight container. It does not freeze well—the dough becomes dense and the texture breaks down on thawing.

To reheat, wrap the pudding loosely in foil and steam it for 20–30 minutes until warmed through, or place it on a plate, cover loosely with a microwave-safe lid, and microwave in 30-second bursts until heated. Steaming is gentler and keeps the texture closer to fresh. Serve with warm or cold custard as you prefer.

FAQ

Can I use a different shape of mold instead of steaming in foil?

Yes. A traditional pudding basin or heatproof bowl works well—butter it generously, press the roll into it, cover tightly with buttered foil, and steam on a trivet in a large pot of simmering water for the same 2 hours. The shape will be rounder rather than cylindrical.

What if my dough is too sticky or too dry?

Sticky dough means you added too much milk; dust it lightly with flour and knead gently. Dry dough that won’t come together needs another teaspoon of milk or water, added slowly. The dough should be firm enough to roll without sticking to your work surface but soft enough to handle without cracking.

Can I make the dough ahead of time?

Yes. Mix the dough, wrap it tightly in plastic, and refrigerate for up to 8 hours. Let it come to room temperature for 10 minutes before rolling, as cold dough is harder to work with.

Why is my pudding soggy inside?

This usually means either the steamer lid wasn’t sealed properly (letting condensation drip onto the pudding) or the foil wrap had a hole. Steam only from below; wrap tightly and check the seal before cooking.