Delia Smith Jam Roly Poly Recipe

This nostalgic Jam Roly Poly is a childhood favorite as well as being surprisingly light! Baking the suet pastry in a water bath makes the pudding go fluffy and tender, which along with the sweet raspberry jam adds a sticky, comforting warmth to this dessert that is so perfect with hot custard.

Delia Smith Jam Roly Poly Recipe Ingredients

• The Suet Pastry:
  • 225g (8 oz) self-raising flour, sifted
  • 110g (4 oz) shredded beef suet (or vegetable suet)
  • Pinch of salt
  • Cold water (approx 150ml / 5 fl oz) to mix
• The Filling:
  • 4–5 tbsp raspberry or strawberry jam (warmed slightly)
• The Glaze:
  • A little milk
  • Caster sugar (for sprinkling)

How To Make Delia Smith Jam Roly Poly Recipe

1. Prep the oven: Preheat the oven to 200°C (180°C fan/400°F/Gas 6). You will need a roasting tin large enough to hold the roly poly, filled with boiling water from the kettle. Grease a sheet of foil (approx 30cm square) with butter.
2. Make the dough: In a large mixing bowl, mix the sifted flour, suet, and salt. Add the cold water gradually, mixing with a knife at first and then your hands, until you have a soft, elastic dough that leaves the bowl clean.
3. Roll it out: Turn the dough onto a floured surface. Roll it out into a rectangle about 20 x 25cm (8 x 10 inches).
4. Spread the jam: Spread the warmed jam evenly over the dough, leaving a 1cm border all around the edges so the jam doesn’t leak out.
5. Roll and seal: Brush the border with a little cold water or milk. Roll the dough up loosely from the short side (like a Swiss roll). Press the edges to seal.
6. Wrap it up: Place the roll loosely onto the greased foil. Bring the sides of the foil up and seal them loosely over the top (make a pleat to allow room for expansion). Twist the ends to seal the packet.
7. Bake: Place the foil parcel into the roasting tin. Pour boiling water into the tin until it comes halfway up the side of the roll. Bake for 1 hour. Do not let the water boil dry—top it up if necessary.
8. Serve: Carefully lift the parcel out of the water. Unwrap (watch out for steam!) and cut into thick slices.

Recipe Tips!

• Loose Wrap: The most critical tip is wrapping the foil loosely. Suet pastry expands significantly as it steams. If the foil is tight, the pudding will be dense and heavy. Give it room to grow!
• Suet Selection: Shredded beef suet gives the traditional rich flavor and light texture. Vegetable suet works well for vegetarians, but the texture might be slightly heavier.
• Warm Jam: Warming the jam slightly in a microwave or small pan makes it easier to spread thinly without tearing the soft raw dough.
• Water Bath Level: Keep an eye on the water level in the roasting tin. If it evaporates completely, the bottom of the pudding will burn and become hard rather than steamed and soft.

What To Serve With Delia Smith Jam Roly Poly Recipe?

This Delia Smith Jam Roly Poly Recipe is a pudding that demands a liquid companion! A jug of proper Vanilla Custard is the only acceptable partner in many households, as it softens the crust. For a lighter touch, pouring double cream over the hot slice is divine! If you want to cut the sweetness, a dollop of Crème Fraîche adds a lovely tang.

How To Store Delia Smith Jam Roly Poly Recipe

• Refrigerate: Wrap leftover slices in foil and store in the fridge for up to 3 days. The suet pastry firms up when cold.
• Reheat: This pudding reheats surprisingly well! Wrap in foil and warm in the oven at 180°C for 15-20 minutes, or microwave slices for 30 seconds.
• Freeze: You can freeze the cooked pudding. Wrap tightly in foil and freeze for up to 1 month. Thaw fully before reheating.

Delia Smith Jam Roly Poly Recipe Nutrition Facts

• Calories: 420 kcal
• Fat: 22g
• Carbohydrates: 50g
• Protein: 4g

Nutrition information is estimated per slice (serves 4-6).

FAQs

Try More Recipes:

• Delia Smith Blackcurrant Jam Recipe
• Delia Smith Strawberry Jam Recipe
• Delia Smith Raspberry Jam Recipe