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.
Today, I'd like to share with you my favorite: jam roly poly. Every English child has grown up with the pudding made famous by Beatrix Potter and Charles Dickens. The history of this pudding is comparatively modern, gaining attention in the mid-1800s.
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.
The terminology evolved in America for many years. From 1852 to 1877 such a dessert was called: Jelly Cake (1852), Roll Jelly Cake (1860), Swiss Roll (1872), Jelly Roll (1873), and Rolled Jelly Cake (1876). The name "Jelly Roll" was eventually adopted.
In days past, jam roly-poly was also known as shirt-sleeve pudding, because it was often steamed and served in an old shirt-sleeve, leading to the nicknames of dead-man's arm and dead man's leg. In the past it was known as roly poly pudding.
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 then spread with jam and rolled up, similar to a Swiss roll, then steamed or baked.
Suet is used in traditional boiled, steamed or baked savoury and sweet puddings, such as steak and kidney pudding, spotted dick and jam roly-poly. It is also used to make soft-textured pastry, dumplings, haggis, mincemeat, Christmas pudding, and a rendered fat called tallow.
- 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.
What Is Suet Made Of? Suet is made from the fat of cows and sheep; specifically, the fat crumbles that collect around the kidneys. Butchers often classify suet by the type of animal from which it came. For instance, suet from beef fat is known as beef suet.
HOW LONG DO YOUR PUDDINGS LAST? Our sticky toffee, chocolate sponge, syrup sponge and spiced ginger puddings will last a month in the fridge. The jam roly poly and spotted dick are better eaten within the week.
Instructions: Place tray on a microwavable plate. On full power for:700W, 3 mins800W, 2 1/2 mins900W, 2 minsLeave to stand for 2 minutes before serving.
Instructions: Tasty when oven baked straight from the freezer. 220°C, Fan 200°C, Gas mark 7, 20-25 minsPre-heat the oven. Remove film wrap and place the required number of foils on a baking tray in the middle of the oven. Bake until golden.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 20 mins
