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Steamed jam roly poly with jam sauce


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Rate this recipe 3.5/5 (69 Votes)


  • Jam roly poly -
  • 225g self-raising flour
  • pinch of salt
  • 100g grated suet
  • 200g jam (any flavour)
  • Jam sauce -
  • 225g jam
  • 1tsp cornflour
  • 150ml water
  • 1tbsp lemon juice.


servings 8
Level of difficulty Average
Preparation time 15mins
Cooking time 119mins
Cost Average budget


Step 1

Roly poly - Sift together the flour & salt. Add the suet and enough cold water to bring the mixture to a dough.

Step 2

Roll out on a floured side to make a neat oblong shape, roughly 8mm thick.

Step 3

Place 200g of jam in a bowl and beat to make it easier to spread. Spread this over the rolled out suet dough, keeping away from the edges.

Step 4

Fold ends of pastry in. Roll together, like making a swiss roll. Wrap loosely in grease proof paper and tie with string.

Step 5

Place in a covered steamer over a saucepan of boiling water and steam for 2 hours.

Step 6

Jam sauce - Put 22.5g into a saucepan over a low heat. Blend 1tsp cornflour with 150ml of water and 1tbsp of lemon juice.

Step 7

Add to the jam and stir over a moderate heat until the jam has melted and the sauce becomes thicker and clear.

Step 8

When cooked, unwrap the jam roly poly, and serve with jam sauce.


Keep checking the water levels regularly to ensure it doesn't boil dry.

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