Hairy Bikers Jam Roly Poly Recipe

This soft, pillowy Hairy Bikers Jam Roly Poly Recipe is made with shredded suet, sweet raspberry jam, and milk, ready in just under an hour. The steamed sponge reveals a perfect ruby-red spiral when sliced warm, releasing a comforting cloud of vanilla-scented steam. I love how this nostalgic pudding brings back childhood memories with every sticky bite.

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Why This Classic Works

The secret to this version is the oven-steaming method, which cuts the cooking time significantly compared to the traditional stovetop technique. By placing the wrapped pudding on a rack over boiling water in the oven, you get that essential moist, fluffy texture without waiting two hours for it to steam.

I learned the hard way that wrapping the parcel too tightly is a disaster waiting to happen. The suet dough expands quite a bit as it cooks, so you must leave a generous pleat in the paper and foil to allow the sponge to rise into a light, airy roll rather than a dense brick.

Hairy Bikers Jam Roly Poly Recipe Ingredients

• 200g self-raising flour (plus extra for dusting)
• 100g shredded suet (beef or vegetarian)
• 1 tbsp caster sugar
• Pinch of fine sea salt
• 150ml semi-skimmed milk (or water)
• 6–7 tbsp raspberry or strawberry jam
• Butter, for greasing the paper

How To Make Hairy Bikers Jam Roly Poly Recipe

1. Prepare the Dough: Preheat your oven to 200°C (180°C fan/Gas 6). In a large mixing bowl, stir together the self-raising flour, shredded suet, sugar, and salt. Gradually pour in the milk while stirring with a knife until the mixture comes together into a soft, slightly sticky dough.
2. Roll and Spread: Tip the dough onto a floured surface and gently knead it for a minute until smooth. Roll it out into a rectangle approximately 22cm x 32cm. Stir the jam to loosen it, then spread it evenly over the dough, leaving a 1.5cm border around the edges.
3. Wrap the Pudding: Gently roll the dough up from the short end to form a log. Transfer it seam-side down onto a large sheet of buttered greaseproof paper. Wrap the paper around the roll, making a long pleat down the length to allow for expansion, then twist the ends like a cracker and tie with string. Repeat this wrapping process with a layer of foil.
4. Steam in the Oven: Place a roasting rack inside a deep roasting tin and sit the pudding on the rack. Pour boiling water into the tin until it reaches halfway up the tin (but not touching the pudding). Bake for 30–35 minutes until the pudding is well-risen and firm to the touch.

Recipe Tips

• The Pleat is Crucial: When wrapping, fold a 2-3cm crease in the paper and foil. This gives the pudding ‘breathing room’ to expand; without it, the sponge will be heavy and compressed.
• Seal the Ends: Twist the parchment and foil ends tightly and tie them with string. This prevents water vapour from getting inside and making the dough soggy, while keeping the delicious jam from leaking out.
• Don’t Roll Too Thin: Keep the dough roughly 1cm thick. If you roll it too thin, the jam will soak through the layers too much and the spiral won’t be as distinct when sliced.

What To Serve With Jam Roly Poly

Hot custard is the undisputed partner for this dish, as its creamy vanilla flavour balances the sharp sweetness of the jam. For a lighter option, a drizzle of single cream or a scoop of vanilla ice cream melting over the hot sponge works beautifully.

How To Store

This pudding is best eaten immediately while warm and fluffy. Leftovers can be wrapped in foil and stored in the fridge for up to 2 days; reheat slices in the microwave for 30 seconds to restore their softness.

FAQs

Can I use vegetarian suet?
Yes, vegetarian suet works perfectly in this recipe and gives a slightly lighter texture than beef suet. It is a straight 1:1 swap.

Why did my roly poly crack?
Cracking usually happens if the dough was rolled too tightly or if there wasn’t enough liquid in the dough. Keep the dough soft and roll it up gently without pulling.

Can I bake this without the water bath?
You can, but it will have a crusty, biscuit-like exterior rather than a soft, steamed sponge texture. The water bath is essential for that traditional soft finish.

Nutrition

• Calories: 450 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 15mg
• Sodium: 300mg
• Total Carbohydrate: 54g
• Protein: 5g

Try More Recipes:

• Hairy Bikers Focaccia Bread Recipe
• Hairy Bikers Caesar Salad Recipe
• Hairy Bikers Glamorgan Sausage Recipe