Sweet, bubbling raspberry jam and a tender, suet-enriched sponge elevate this Mary Berry jam roly poly to a comforting favorite you’ll always want at the heart of your family’s Sunday dinner table. It’s delicious with a generous pour of warm vanilla custard, a dollop of thick clotted cream, a side of fresh berries, a hot cup of tea; in fact most things.
Mary Berry Jam Roly Poly Recipe Ingredients
- 250 grams self-raising flour (plus extra for dusting)
- 125 grams shredded beef suet (or vegetarian suet)
- 1 tablespoon caster sugar
- A pinch of fine salt
- 150 ml whole milk (plus a little extra if needed)
- 6–8 tablespoons good quality raspberry jam (seedless is best)
- 1 teaspoon vanilla extract (optional, for the dough)
How To Make Mary Berry Jam Roly Poly Recipe
- Whisk the dry base: In a large, farmhouse-style mixing bowl, whisk together the self-raising flour, shredded suet, caster sugar, and a pinch of salt. Mary Berry’s secret to a light roly poly is ensuring the suet is evenly distributed through the flour so that every bite of the finished pudding is perfectly tender.
- Form the soft dough: Make a well in the center of the dry ingredients and pour in the milk (and vanilla, if using). Use a rounded knife to stir the mixture until it starts to come together into a soft, slightly sticky dough. If it feels too dry, add an extra tablespoon of milk. Turn the dough out onto a lightly floured surface and knead it very briefly—just a few seconds—until it is smooth and manageable.
- Roll and spread the jam: Use a floured rolling pin to roll the dough out into a rectangle, roughly 20cm by 30cm (8 by 12 inches). Spoon your favorite raspberry jam over the dough, spreading it out to the edges but leaving a 2cm (3/4 inch) border all the way around. This border is essential for sealing the pudding so the jam doesn’t escape during steaming.
- Shape the roly poly: Starting from one of the shorter ends, gently but firmly roll the dough up into a log, like a Swiss roll. Brush the final edge with a little milk and press it down to seal the seam. This creates that beautiful spiral of jam and sponge that defines a classic roly poly.
- Wrap for steaming: Lay out a large piece of greaseproof paper and a piece of aluminum foil of the same size. Place the paper on top of the foil and grease it well with butter. Make a wide pleat in the center of both the paper and foil to allow the pudding space to expand as it cooks. Place the roly poly onto the paper and wrap it up loosely, twisting the ends like a large cracker and tying them securely with kitchen string.
- Steam until puffed: Place the wrapped pudding into a large steamer over a pan of boiling water. Cover with a tight-fitting lid and steam for 1 hour and 30 minutes. Check the water level every 30 minutes, topping it up with boiling water from a kettle if necessary. Once finished, carefully unwrap the pudding, slice it into thick rounds, and serve while it is piping hot and the jam is molten.
Recipe Tips
- Suet Selection: While traditional beef suet gives the most authentic, rich flavor, vegetarian suet works just as well and makes the dish accessible for everyone at the table.
- The Pleat Trick: Don’t forget to pleat your parchment and foil! Suet puddings expand significantly during steaming, and if the wrapping is too tight, the pudding will become dense and heavy instead of light and fluffy.
- Jam Seal: If your jam is particularly runny, you can mix it with a teaspoon of cornstarch before spreading it. This helps it stay put inside the roll during the long steaming process.
- Oven Option: If you don’t have a steamer, you can bake the roly poly in a deep roasting tin filled with an inch of boiling water (a bain-marie), covered tightly with foil, at 180 degrees C for about 45–60 minutes.
What To Serve With Mary Berry Jam Roly Poly Recipe?
This Mary Berry Jam Roly Poly Recipe is a deeply comforting dessert that needs a silky, creamy pairing! A jug of Warm Vanilla Bean Custard is the quintessential choice for a traditional British experience. For a more indulgent treat, a dollop of Clotted Cream or Whipped Double Cream adds a lovely richness that pairs perfectly with the sweet raspberry jam! A side of Fresh Raspberries or a Hot Pot of Tea pairs wonderfully with the vanilla and suet notes.
How To Store Mary Berry Jam Roly Poly Recipe
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. The sponge will firm up slightly as it cools.
- Reheat: Individual slices are best reheated in the microwave for 30–45 seconds until the jam is soft and the sponge is warm. You can also re-steam the whole roll for 15 minutes.
- Freezing: You can freeze the cooked roly poly for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight before reheating.
Mary Berry Jam Roly Poly Recipe Nutrition Facts
- Calories: 420 kcal (per serving)
- Total Fat: 18 g
- Saturated Fat: 10 g
- Cholesterol: 15 mg
- Sodium: 350 mg
- Total Carbohydrates: 58 g
- Sugar: 28 g
- Protein: 5 g
- Fiber: 1.5 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
Absolutely. While raspberry is the most traditional, apricot, strawberry, or even blackberry jam are all wonderful alternatives.
This usually happens if the dough was over-handled or if the wrapping was too tight. Remember to knead only until just smooth and always leave a pleat in your foil.
Suet is what gives the roly poly its unique, open crumb and traditional flavor. While you can use cold, grated butter, the texture will be more like a cake and less like a classic steamed pudding.
Try More Recipes:
- Mary Berry Rhubarb and Ginger Jam Recipe
- Mary Berry Jam and Coconut Sponge Recipe
- Mary Berry Strawberry Jam Recipe
Mary Berry Jam Roly Poly Recipe
Description
A nostalgic, farmhouse-style steamed pudding made with a tender suet crust and a sweet raspberry jam spiral.
Ingredients
Instructions
- Mix flour, suet, sugar, and salt in a bowl.
- Add milk and vanilla; stir to form a soft dough.
- Roll dough into a 20x30cm rectangle on a floured surface.
- Spread jam over dough, leaving a 2cm border.
- Roll up from the short end and seal the edge with milk.
- Wrap loosely in pleated parchment and foil; steam for 90 minutes.
Notes
- The pleat in the foil allows the pudding to rise properly.
- Always serve with plenty of warm custard.
- This is the ultimate British comfort food for a chilly evening.
