A Warm Slice of British Nostalgia

If there’s one dessert that wraps you in a warm, buttery hug from the inside out, it’s got to be the Classic Jam Roly-Poly. This old-school British pudding is like a trip down memory lane—soft, crumbly suet pastry rolled up with glossy raspberry jam, then steamed until tender and served with a generous pour of warm custard. It’s pure comfort, plain and simple.

Now, I’ll be honest. The first time I made a jam roly-poly, it was more like a jam “splodge”—too much jam, rolled too loosely, and let’s just say the custard was the best part of the plate. But that’s the beauty of this recipe: it doesn’t demand perfection. It’s humble, hearty, and it wants to be messy. And once you nail that pastry texture? Oh boy, it’s dangerously good.

Whether you grew up with this served at your nan’s kitchen table or you’re discovering it for the first time, this is one of those classic puddings that’s never gone out of style. So let’s roll up our sleeves (literally), make some jam roly-poly, and relive the good stuff—one spoonful at a time.

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Ingredients You’ll Need:

• Butter – 15g, plus extra for greasing your parchment

• Self-raising flour – 175g, and a bit more for dusting your surface

• Salt – Just a pinch

• Caster sugar – 2 level tablespoons

• Atora shredded suet – 75g (vegetarian or beef, your choice)

• Milk – 115ml, plus a splash for brushing

• Raspberry jam – 125g (or swap it out, more on that later)

• Custard – Store-bought or homemade, served warm

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Step 1: Prepping the Steamer (or Oven)

You’ve got two steaming options here: the stovetop steamer (the classic way) or a water bath in the oven (slightly easier, especially if you don’t have a steamer pot). Either way, start by buttering a large sheet of baking parchment and a matching piece of foil. These will be your pastry’s snug little steam blanket.

If using the oven, fill a deep roasting tin halfway with boiling water and preheat to 160°C fan (or 180°C conventional). If steaming on the stove, just get your steamer ready and bubbling.

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Step 2: Making the Dough

This dough is rich, a little crumbly, and oh-so-satisfying to work with.

In a big mixing bowl, rub the butter into your self-raising flour and salt using your fingertips. You want a breadcrumb-like texture—not too fine. Add in the caster sugar and shredded suet, giving everything a good stir.

Now pour in the milk slowly, mixing as you go until you’ve got a soft, slightly sticky dough. Don’t overwork it—just enough for everything to come together smoothly.

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Step 3: Rolling and Spreading the Jam

On a lightly floured surface, roll your dough out into a rectangle, roughly 20cm by 30cm. No ruler needed—just aim for a decent size that gives you enough surface for that jam swirl.

Brush the edges with a little milk (this helps the roll seal). Now take your raspberry jam and spread it evenly across the surface, leaving about a 2cm border. Too much jam and it’ll ooze out the sides when you roll it—trust me, I’ve been there.

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Step 4: Rolling It Up Tight

Starting from the long side, roll the dough up like a Swiss roll, tucking it in firmly but gently. You want it snug but not squished. Once it’s rolled, pinch the ends and seam together so none of that lovely jam leaks out.

Place the roll seam-side down on your buttered parchment, then wrap it up snugly like a Christmas cracker—first in parchment, then foil. Twist the ends tightly.

Steam, Slice, and Savor — The Magic of Roly-Poly

So now that we’ve got our roly-poly all snug in its foil blanket and ready for its spa treatment (a.k.a. steaming), let’s walk through how to cook it just right. This part of the recipe is where all the love comes together. The suet pastry gets pillowy and tender, the jam melts into gooey ribbons, and when you slice into it… pure joy.

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Step 5: Steaming Your Roly-Poly to Perfection

If you’re going the steamer route, place your foil-wrapped roll into the top of the steamer and let it gently steam away for about 1½ hours. Make sure the water underneath stays topped up—there’s nothing sadder than a dried-out pudding.

No steamer? No problem. The oven-steam method works just as well. Pop the wrapped roly-poly onto a rack or directly into a deep roasting tin filled halfway with boiling water. Cover the tin loosely with foil to trap in the steam, and bake it in a preheated oven at 160°C fan (or 180°C conventional) for 1½ hours.

Now’s a great time to put the kettle on, maybe get that custard warming, and enjoy the anticipation. The kitchen will smell like a bakery from 1965—in the absolute best way.

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Step 6: Time to Serve

Once the time’s up, carefully remove the roll from the steamer or oven and let it rest for a minute or two. Unwrap it gently—it’s hot, soft, and loaded with jammy goodness. You might see a little jam peeking through the pastry cracks. That’s a good sign. That means it’s real and rustic—just like it’s meant to be.

Slice it into thick, satisfying rounds and pour warm custard generously over each piece. You don’t need much else on the plate. Maybe a few fresh raspberries or a little dusting of icing sugar if you’re feeling fancy—but really, this pudding speaks for itself.

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Tips, Tricks & Twists

This recipe is as cozy as a blanket fort, but that doesn’t mean you can’t play around with it. Here are some of my favorite tweaks to make this classic even more exciting—or just a little more accessible if you’re short on ingredients:

🟡 No Suet? No Stress.

If you can’t get your hands on Atora or prefer not to use suet, grated frozen butter makes a fantastic substitute. Just freeze a stick of butter, then grate it into your flour the same way you’d add suet. Keep it as cold as possible to keep that lovely crumbly texture.

🔄 Jam Variations

I love raspberry jam here—it’s bright, sweet, and slightly tart—but there’s so much room to experiment:

• Golden syrup for a treacle-y, caramel vibe

• Lemon curd if you’re after something zingy

• Strawberry or blackberry jam for a softer, sweeter flavor

🧊 Freeze for Later

Did you know you can freeze the unbaked roll? Just wrap it up tightly in parchment and foil, freeze it, and when you’re ready to cook, steam it from frozen—just add another 20–25 minutes to the cook time.

💡 Check That Water!

If you’re oven-steaming, don’t forget to check your water level halfway through. Top it up with freshly boiled water if it’s looking low. You don’t want the pan to run dry—that steam is what keeps the pastry tender and moist.

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Serving Ideas

Obviously, custard is king when it comes to serving jam roly-poly. But here are a few other ideas if you want to shake things up:

• Double cream or clotted cream for a richer dessert

• A scoop of vanilla ice cream for that hot-cold contrast

• A drizzle of brandy sauce if you’re serving it around the holidays

No matter how you serve it, the end result is pure, nostalgic comfort food. There’s something about that jammy spiral that just makes people smile—especially when it’s served warm and made with love.

Your Questions Answered + One Last Slice of Nostalgia

We’ve covered the rolling, the steaming, the jammy goodness—and by now, your kitchen probably smells like a proper old-fashioned bakery. Before we wrap up this cozy pudding journey, let’s talk about some of the most common questions people have when making a Classic Jam Roly-Poly. Whether you’re a seasoned baker or giving this dessert a go for the first time, these FAQs will help you feel even more confident with each slice.

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🧁 FAQ: Your Jam Roly-Poly Questions Answered

1. Can I make jam roly-poly without suet?
Yes! You can substitute frozen grated butter for shredded suet. Just make sure to keep it as cold as possible and rub it into the flour the same way. It creates a similar flaky texture in the pastry.

2. What kind of jam works best?
Raspberry jam is the traditional favorite, but strawberry, blackberry, apricot, or even lemon curd all work beautifully. If you like a deeper flavor, golden syrup is a great twist.

3. Can I steam the pudding in advance and reheat it later?
You can, but it’s definitely best served fresh. If you need to make it ahead, steam it, cool it, then reheat by wrapping it in foil and popping it in the oven at a low temperature (around 150°C) for 20 minutes.

4. Is it okay to bake it instead of steaming?
Technically yes—but it needs moisture. That’s why the oven-steaming method (placing it in a water-filled tin) is the best alternative. A dry oven will make the pastry tough and crumbly rather than soft and tender.

5. Can I freeze leftover jam roly-poly?
Absolutely. Wrap individual slices in foil or cling film, pop them into an airtight container, and freeze for up to 1 month. Reheat in the microwave or oven with a splash of custard to bring back that softness.

6. How do I stop the jam from leaking out during cooking?
Leave a 2cm border when spreading the jam, and seal the roll edges well. You can also chill the rolled pastry for 15 minutes before wrapping and steaming—it helps the jam stay put.

7. Can I make this gluten-free?
Yes! Use a self-raising gluten-free flour blend, and double-check that your suet (or butter alternative) is gluten-free. The texture may be slightly more delicate, but it still works nicely.

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Wrapping It Up: Why This Pudding Is Worth Every Bite

So there you have it—Classic Jam Roly-Poly with Custard, just like grandma used to make (or wish she did). There’s something timeless about this dessert: it doesn’t rely on fancy ingredients or complicated steps. It’s simple, nostalgic, and deeply satisfying.

Whether you’re making it on a rainy Sunday, bringing it out as a surprise for a family dinner, or trying to introduce someone to the wonderful world of British puddings, this recipe never disappoints. And honestly? The look on someone’s face when you present a warm slice drizzled in custard is just priceless.

If you try this recipe, I’d love to hear how it turned out. Did you go classic with raspberry, or get creative with a different filling? Drop a comment, share your tips, or let me know what you’d like to see next. This roly-poly is a conversation starter—and every family deserves to have a pudding like this passed down through generations.

And if you’re anything like me… the next day’s leftovers (cold, eaten straight from the fridge with a spoon)? Just as magical.

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