Mary Berry Jam Roly Poly Recipe

Name: Mary Berry Jam Roly Poly Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 1 tbsp softened butter (for greasing); 200g self-raising flour, plus extra for dusting; 100g vegetable suet; Pinch of fine salt; 150ml cold water (approx.); 200g raspberry or strawberry jam (about 6–7 tbsp); 1–2 tbsp caster sugar (optional, for sprinkling); Custard, to serve (homemade or ready-made); Ice cream or cream, to serve (optional)

This Mary Berry jam roly poly is a proper old-school British pudding made with soft suet pastry, rolled with a thick layer of jam, then steamed until tender and sliceable. The texture is beautifully light and sponge-like, with a buttery, fruity swirl that tastes even better drowned in hot custard. It’s an easy, forgiving bake that suits confident beginners, and it’s ready in about 1 hour 50 minutes from start to serve.

What Is Jam Roly Poly and How Does It Taste?

Jam roly poly is a classic British suet pudding: simple pastry dough, rolled up with jam, then steamed until the dough turns soft and pudding-like. The flavour is comforting and buttery, with a bright fruitiness from the jam that soaks slightly into the sponge as it cooks. Done well, it slices cleanly but stays tender, and it begs for hot custard to pour over the top.

Ingredients

For the suet pastry

200g self-raising flour, plus extra for dusting
100g vegetable suet
Pinch of fine salt
About 150ml cold water

For the filling

200g raspberry or strawberry jam (about 6–7 tbsp)

For wrapping and serving

1 tbsp softened butter (for greasing)
1–2 tbsp caster sugar (optional, for sprinkling)
Hot custard, to serve
Ice cream or pouring cream (optional)

Equipment You’ll Need

Large mixing bowl
Rolling pin
Baking parchment and kitchen foil
Roasting tin (large enough to hold the wrapped pudding)
Kettle (for topping up boiling water safely)
Sharp knife and a serving spoon

How to Make Mary Berry Jam Roly Poly

Oven preparation

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Put a shelf in the middle so the pudding steams evenly.
Set up a steaming tray: Place a large roasting tin on the shelf and carefully add enough just-boiled water to come about 2cm up the sides. Leave it in the oven while you make the roll so it stays hot.

Mixing the suet pastry

Grease the wrapping: Lay out a large sheet of baking parchment and lightly butter the centre area where the roll will sit. Lay a sheet of foil underneath (or alongside) ready to wrap.
Make the dough: Tip the self-raising flour, suet, and salt into a bowl and mix well. Add cold water a little at a time, stirring with a knife, until you have a soft dough that comes together without being sticky.
Keep it light: Bring the dough together gently with your hands. Avoid kneading; you want tender slices, not chewy pastry.

Rolling and filling

Roll the dough: Lightly flour your worktop and roll the dough into a rectangle, roughly 25 x 30cm and about 5mm thick. Aim for fairly even thickness so it cooks consistently.
Add the jam: Spread the jam over the dough, leaving a 2cm border around the edges. If your jam is very firm, warm it briefly so it spreads without tearing the dough.
Roll it up: Roll from a long edge into a neat log, using both hands to keep it fairly tight. Pinch the seam and ends to seal so the jam stays put.

Baking (steam-baking)

Wrap for steaming: Lift the roll onto the greased parchment. Wrap it loosely in the parchment first, pleating it slightly so the pudding has room to expand. Then wrap in foil and crimp the edges to seal.
Steam-bake: Place the wrapped roll into the hot water in the roasting tin. Bake for 1 hour 30 minutes.
Top up the water: Halfway through, check the water level quickly and carefully. Add more boiling water if needed to keep a shallow bath in the tray.

Cooling and serving

Rest briefly: Remove the pudding from the oven and leave it wrapped for 5–10 minutes. This helps it settle and makes it easier to slice.
Unwrap carefully: Open the foil and parchment cautiously as steam will escape. Transfer to a board or serving platter.
Finish and serve: Sprinkle with caster sugar if you like, slice thickly, and serve warm with plenty of hot custard.

Tips for the Best Results

Why is my jam roly poly dough tough?

Toughness usually comes from overworking the dough or adding too little water. Mix just until it comes together, keep the dough soft, and skip kneading. Suet pastry should feel supple and a little springy.

How do I stop the roly poly from bursting open?

Two things help: leave a jam-free border so you can seal the edges, and wrap the pudding loosely with a pleat so it has room to expand. If it’s wrapped too tightly, the steam pressure encourages splitting.

Can I cook jam roly poly on the hob instead of the oven?

Yes. Place the wrapped pudding on a trivet in a large lidded pan with simmering water coming partway up the sides. Cover and steam gently for about 1 hour 30 minutes, topping up with boiling water as needed.

What jam works best for a Mary Berry-style roly poly?

Raspberry jam gives the most traditional sharp-sweet flavour, but strawberry is lovely and milder. Use a good-quality, thick jam so it stays in a clear spiral rather than leaking out.

Serving Suggestions

Hot custard (classic and unbeatable)
Vanilla ice cream plus a spoon of extra jam
Double cream with fresh berries
A light dusting of icing sugar for a simple finish

Storage

Room temperature

Cool completely, then wrap well or store in an airtight container for up to 24 hours. Because it’s a suet pudding, it’s best enjoyed warm rather than left out for long.

Refrigerator

Store in an airtight container for up to 3 days. Reheat slices gently in the microwave (30–60 seconds) with custard, or wrap the whole roly poly in foil and warm in a 160°C oven for 15–20 minutes.

Freezing

Freeze in slices (easiest for quick puddings) or as a whole roll once fully cooled. Wrap tightly in cling film and foil, then freeze for up to 2 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition

Calories: 520 kcal
Carbohydrates: 86 g
Protein: 7 g
Fat: 17 g
Saturated fat: 7 g
Sodium: 260 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brand of suet, jam, and serving choices.

FAQs

Can I make jam roly poly without suet?

You can, but it will be less traditional. Replace the suet with the same weight of cold grated butter and rub it into the flour, then add water to form a soft dough. The texture will be more like a dumpling-style pastry than a classic suet sponge.

How do I know when jam roly poly is cooked?

It should feel firm but springy through the wrapping, and the dough will look set and slightly glossy once unwrapped. If it still looks doughy in the centre, rewrap and cook for another 10–15 minutes.

Can I use plain flour instead of self-raising flour?

Yes. Use 200g plain flour and add 2 tsp baking powder, plus the pinch of salt. The lift will be very similar.

What can I use instead of jam for the filling?

Try lemon curd for a sharper pudding, seedless blackcurrant conserve for a deeper flavour, or a thick marmalade. Just keep the layer fairly thin so it doesn’t leak too much during steaming.

Can I prepare jam roly poly in advance?

Yes. You can roll and wrap it a few hours ahead and keep it chilled. Bake straight from the fridge, adding an extra 5–10 minutes if needed, or cook fully, chill, then reheat wrapped in foil until hot.

Final Notes

If you’ve never made a steamed pudding before, jam roly poly is the best place to start. The method is simple, the ingredients are pantry staples, and the payoff is pure comfort. Serve it warm, be generous with the custard, and don’t worry if the spiral is a little rustic because it will disappear fast.