Delia Smith Jam Roly Poly

Every time I make Jam Roly Poly, I’m instantly transported back to my nan’s floral kitchen, where the kettle was always on and the linoleum floor squeaked with every step. This wasn’t just pudding — it was the pudding. A golden, jammy log of love wrapped in greaseproof paper, pulled from the oven with a hiss of steam and served in thick slices under a velvet blanket of Bird’s custard. Delia Smith’s version of Jam Roly Poly captures that spirit perfectly. It’s not just dessert — it’s a warm memory on a plate.

Traditional British dessert recipes like this deserve a place in every home cook’s repertoire. And luckily, the ingredients are as simple as they come: flour, jam, suet, and milk — pantry staples that become something so much more.

Ingredients List

• 200g self-raising flour — gives the pud its classic rise and softness.
• 1 tbsp caster sugar — just a touch, to round out the sweetness.
• 1 tsp vanilla extract or zest of ½ orange — I go orange when I want something fresher and brighter.
• 100g vegetarian suet — essential for that moist, crumbly texture; don’t use butter here, it won’t be the same.
• About 150ml milk — enough to bind into a soft, pliable dough.
• About 200g raspberry jam — go for a good-quality one; the flavour is front and centre.

How to Make It (Instructions)

1. Preheat your oven to 200°C (fan 180°C) and pop a roasting tin with warm water on the bottom shelf. That steam is key to keeping it moist.
2. Butter a sheet of baking paper (40cm long) and lay it on top of a sheet of foil that’s about 15cm longer. Set this aside — it’s your rolling and wrapping station.
3. In a large bowl, mix the flour, caster sugar, salt, and vanilla or zest. Then stir in the suet.
4. Add milk gradually until it comes together into a soft dough — not sticky, just soft enough to roll.
5. Roll out your dough on a lightly floured surface to roughly 23 x 33cm. It doesn’t need to be perfect — it’s a pudding, not a wallpaper job.
6. Spread the jam across the surface, leaving about a 2cm border all around. Don’t skimp here. The whole point is jam in every bite.
7. Now roll it up, Swiss-roll style. Pinch the edges to seal the seam. Place seam-side down onto your buttered paper, and then roll the paper and foil around it. Leave a bit of space for it to expand and twist the ends shut like a Christmas cracker.
8. Place on the oven shelf just above the steaming tin. Bake for 45–50 minutes.
9. Remove, unwrap, and slice thickly. Serve with custard. Always custard.

Personal aside: I’ve forgotten the steaming tin more times than I care to admit. Once, I ended up with something that could double as a cricket bat.

Common Mistakes

Why is my pastry dry or tough?
You may have added too much flour or not enough milk. The dough should be soft and slightly sticky when rolled out.

Why did the jam leak everywhere?
Probably rolled too loosely or spread the jam too close to the edge. Leave a clean border, and roll tight like you mean it.

Why did it turn soggy underneath?
Either your steaming water touched the pud or you didn’t wrap it tightly enough. Keep the seam snug and water beneath.

Why did mine not rise properly?
You might’ve used plain flour instead of self-raising. I’ve done it in a rush once — it came out as sad as a Monday morning.

Storage and Reheating Tips

Fridge: Wrap leftovers and keep them in the fridge for up to 3 days.

Freezer: Wrap in foil and freeze up to 3 months. Slice before freezing for easy reheats.

To Reheat:

• Oven: 175°C wrapped in foil for 15–20 minutes.
• Microwave: Slice and microwave in 30-second bursts.
• Steamer: Steam 15–20 minutes until hot and fluffy again.

What to Serve With It

• Custard — Always. No arguments.
• Vanilla ice cream — Especially when it’s warm and you want that hot-cold contrast.
• Clotted cream — If you’re feeling a bit posh or it’s Christmas.

FAQ Section

Can I make Jam Roly Poly without suet?
Technically yes, but it won’t be as rich or crumbly. Suet is traditional and brings that melt-in-the-mouth finish.

Can I make it gluten-free?
Yes — use a good gluten-free self-raising flour blend. Check that your suet is also gluten-free.

What other jams can I use?
Strawberry, blackcurrant, plum — anything tart and sweet. Even marmalade if you want a sharper edge.

Can I steam it instead of baking?
Absolutely. Wrap and tie in a pudding cloth or use a steamer for 1.5 to 2 hours. It’ll be a bit softer and wetter, but in a good way.

Try More Recipes:

• Delia Smith Cherry Cake
• Delia Smith Plum Crumble
• Delia Smith Cherry And Coconut Cake
• Delia Smith Pumpkin Soup