Warm, comforting and wonderfully old-fashioned, this jam roly-poly is a must-try British pudding. The dough is simple — plain flour, suet or butter, a pinch of salt and a little sugar — and the centre is filled with a good-quality jam for glossy, jammy ribbons in every slice.
You’ll learn clear, practical steps for rolling, sealing and either baking or steaming your pudding so it stays moist and never soggy. If you like exploring classic desserts, check our recipes collection for more comforting puddings and British favourites.
Recipe snapshot
Why this jam roly-poly works
This version of jam roly-poly balances a tender, slightly crumbly pastry with just the right amount of jam, preventing leaks and sogginess. The short ingredients list means you can make it quickly without specialist pastry skills.
- Reason 1: Simple pastry with suet or butter creates a flaky roll that holds jam without becoming heavy.
- Reason 2: Chilling the dough and sealing the seam stops the jam from escaping while the pudding cooks.
- Reason 3: Flexible cooking options (baked or steamed) let you choose a recipe to suit your oven or steamer and desired texture.
Ingredients you’ll need
Gather good-quality basic ingredients — this pudding relies on technique more than bells and whistles.
- Plain flour (225g / 1 3/4 cups): Forms the structure of the roll; use plain/all-purpose flour for the best texture.
- Suet or cold unsalted butter (75g / 1/3 cup): Suet gives a traditional texture; butter makes a suet-free, slightly richer roly-poly.
- Caster sugar (2 tbsp) and a pinch of salt: A touch of sweetness in the dough balances the jam.
- Cold water or milk (about 4–6 tbsp): Brings the dough together without making it sticky.
- Good-quality jam (6–8 tbsp): Use a firm-set jam like raspberry, strawberry or mixed fruit for the best glossy ribbon.
- Extra flour for rolling and a little butter for brushing: Prevents sticking and adds a golden finish when baking.
Equipment you’ll need
Only a few kitchen tools are required — most home cooks will have everything on hand.
- Mixing bowl and wooden spoon or pastry cutter
- Rolling pin and clean work surface
- Baking tray lined with baking paper or a deep roasting tin for steaming
- Kitchen string or cloth and steamer if steaming
- Sharp knife for slicing
How to make jam roly-poly step by step
- Step 1: In a bowl, rub the cold suet or diced butter into the plain flour with the sugar and salt until the mixture resembles coarse crumbs.
- Step 2: Add cold water or milk a tablespoon at a time, stirring until you have a soft but not sticky dough. Wrap in cling film and chill for 15–30 minutes — this makes rolling easier.
- Step 3: On a lightly floured surface, roll the chilled dough into a rectangle about 25 x 30cm (10 x 12in). Spread the jam in a thin, even layer, leaving a 1cm border around the edges. Too much jam makes the centre soggy.
- Step 4: Starting from a long edge, roll the dough tightly to form a neat log. Seal the seam well by pinching, then tuck the ends underneath. For baking, brush with melted butter and sprinkle a little sugar; for steaming, wrap in a greased cloth or foil and tie the ends.
- Step 5: Bake at 190°C/375°F (180°C fan) for 35–45 minutes until golden and firm, or steam for about 1 hour until cooked through. Allow to rest for 5 minutes before slicing to avoid losing all the jam.
Tips for best results
- Tip: Chill the dough — it’s much easier to roll and less likely to crack or tear when filled.
- Tip: Use a thin layer of jam and pat off excess with a spoon; this prevents leaks and sogginess in the centre.
- Tip: Seal the seam and ends firmly — if you see jam peeking out before cooking, pinch the pastry closed and dust with flour.
Common mistakes to avoid
- Mistake: Using too much jam — it will leak and make the dough soggy. A thin, even layer is best.
- Mistake: Skipping the chill — unchilled dough often stretches and tears while rolling, causing leaks.
Serving ideas
Serve warm slices of jam roly-poly with a generous pour of homemade custard for a classic pairing. It’s also lovely with clotted cream or a scoop of vanilla ice cream — the contrast of hot pudding and cold cream is irresistible. For an extra touch, dust with caster sugar before serving.
Storage and make-ahead tips
Leftovers keep well: cool completely, wrap tightly and refrigerate for up to 3 days. Reheat slices gently in a low oven (160°C/325°F) for 10–12 minutes or microwave for 20–30 seconds. To freeze, wrap whole or sliced portions in cling film and foil and store up to 2 months; defrost overnight in the fridge and reheat as above.
Frequently asked questions
Can I make a suet-free jam roly-poly?
Yes — substitute cold diced unsalted butter in equal measure for suet. The texture will be slightly richer and less traditionally stringy, but still delicious.
Should I bake or steam my roly-poly?
Baking gives a drier, slightly crisper exterior, while steaming yields a softer, more pudding-like finish. Both work; choose based on your preferred texture and available equipment.
How do I prevent the jam from leaking?
Use a thin layer of jam, chill the dough before rolling, and make sure you firmly seal the seam and ends. Avoid overfilling.
Can I use wholemeal flour?
Yes — you can substitute up to half the plain flour with wholemeal for a nuttier flavour, but the roll will be denser. Adjust liquids slightly if the dough feels dry.
Final notes
This jam roly-poly is a dependable, comforting pudding that’s easy to adapt — suet-free, wholemeal or mixed fruit jam versions all work well. Try it warm with custard and share a slice for a true taste of British comfort food.