Cooking Lucid
Jam Roly-Poly
A suet sponge rolled with jam, steamed in parchment, and served with custard. A nostalgic British nursery pudding that never goes out of style.
Prep 20 min
Cook 1h 30m
Total 1h 50m
Serves 8
Ingredients
Step 1 — Make the roly-poly
- 2 cups self-rising flour
- 1 cup suet or cold butter (grated)
- ½ cup milk
- Pinch of salt
- ¾ cup raspberry or strawberry jam
- Custard (to serve)
Instructions
- 1
Make dough and fill
Mix flour, suet, salt, and milk into a soft dough. Roll into a rectangle on floured parchment. Spread jam evenly, leaving a border. Roll up from the long side using the parchment to help.
- 2
Steam
Wrap tightly in parchment and foil. Steam 1½ hours until firm and cooked through.
- 3
Serve
Slice into rounds and serve warm with custard.
Nutrition per serving: 360 cal · 5g protein · 52g carbs · 16g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
