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Hairy Bikers Jam Roly Poly

Hairy Bikers Jam Roly Poly recipe
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A classic British steamed suet pudding featuring a soft, tender dough rolled with sweet raspberry jam, then steamed to perfection. The result is a comforting, slightly sweet dessert with a light, spongy texture and a sticky jam center, traditionally served with warm custard.

Ingredients

Scale
  • For the Suet Pastry:
  • 1 1/2 cups (180g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 3/4 cup (150g) shredded beef suet (vegetable suet for vegetarian version)
  • 6–8 tablespoons ice-cold water
  • For the Filling and Assembly:
  • 1/2 cup (160g) good-quality raspberry jam
  • 1 tablespoon whole milk, for brushing
  • 1 tablespoon granulated sugar, for sprinkling
  • For Serving:
  • 1 1/2 cups warm custard, homemade or store-bought

Instructions

  1. Sift the flour, salt, and baking powder into a large mixing bowl. Add the shredded suet and use your fingertips to rub it lightly into the flour until the mixture resembles coarse breadcrumbs with visible flecks of suet. This creates a light, crumbly texture that will steam into a tender pudding.
  2. Gradually add the ice-cold water, one tablespoon at a time, mixing with a round-bladed knife or fork until the dough just begins to come together. You may not need all the water. The dough should be soft but not sticky. Overworking or adding too much water will make the pastry tough.
  3. Turn the dough out onto a lightly floured surface and knead gently for just 30 seconds to form a smooth ball. Avoid over-kneading. Wrap the dough in plastic wrap and let it rest at room temperature for 15 minutes. This relaxes the gluten, making the dough easier to roll without shrinking.
  4. While the dough rests, prepare your steaming setup. Fill a large stockpot or steamer with about 2 inches of water and bring to a gentle simmer over medium heat. Grease a large sheet of aluminum foil (about 18×12 inches) and a sheet of parchment paper of the same size. The greased foil will wrap the pudding, and the parchment prevents sticking.
  5. On a lightly floured surface, roll the rested dough into a rectangle approximately 10×8 inches and 1/4-inch thick. Keep the edges as straight as possible for an even roll. If the dough resists, let it rest for another 5 minutes before continuing.
  6. Spread the raspberry jam evenly over the dough, leaving a 1-inch border clear on all edges. This border is crucial—it seals the roll and prevents jam from leaking during steaming. Use the back of a spoon to spread the jam into a thin, even layer.
  7. Starting from one of the shorter ends, carefully roll the dough into a tight log, using the parchment paper to help lift and guide it. Pinch the seam and ends firmly to seal completely. If any jam leaks, wipe it away with a damp cloth to prevent burning during steaming.
  8. Place the roll seam-side down on the greased foil. Brush the entire surface lightly with milk and sprinkle evenly with granulated sugar. This creates a delicate, sweet glaze. Wrap the roll loosely in the foil, pleating the top to allow for expansion, and twist the ends like a Christmas cracker to seal.
  9. Place the foil-wrapped roll on a trivet or steamer basket over the simmering water. The water should not touch the pudding. Cover the pot tightly with a lid. Steam for 2 hours over medium-low heat, maintaining a steady, gentle simmer. Check the water level every 30 minutes and top up with boiling water as needed.
  10. After 2 hours, carefully remove the pudding from the steamer. Let it rest, still wrapped, for 10 minutes. This allows the structure to set, making it easier to unwrap without breaking. Open the foil carefully to release steam away from your face.
  11. Unwrap the pudding and transfer it to a serving plate using a large spatula. The exterior should be firm but springy to the touch, and the jam should be bubbling slightly at the ends. Slice with a serrated knife into 1-inch thick rounds.
  12. Serve immediately while hot. Pour warm custard over individual slices or serve it alongside. The contrast of the warm, spongy pudding, sweet jam, and creamy custard is essential to the classic experience. Leftovers can be cooled completely before storage.

Notes

Storage: Cool completely, wrap tightly in foil, and refrigerate for up to 3 days. Reheating: Re-steam wrapped slices for 15-20 minutes until heated through, or microwave individual slices on medium power for 45-60 seconds. Freezing: Wrap the whole cooled pudding or individual slices tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating via steaming. For a vegetarian version, use vegetable suet. Do not substitute the suet with butter or shortening, as it will not create the same light, distinct texture.

Nutrition

Keywords: jam roly poly, hairy bikers jam roly poly, steamed suet pudding, british pudding, traditional british dessert, suet pudding recipe, steamed jam roll, raspberry jam pudding, winter dessert, family dessert, comfort food, school dinner pudding

Find it online: https://britishrecipes.uk/hairy-bikers-jam-roly-poly/