Ekani Ella This Mary Berry Jam Roly-Poly is a nostalgic British pudding made with soft suet pastry rolled around jam, then gently steamed or baked until tender. The texture is comforting and pillowy, with sweet jam running through each slice. It’s the kind of dessert that feels like a warm blanket—perfect for family dinners, colder evenings, or a classic Sunday treat.
The method is simple and forgiving, and the ingredients are everyday staples. Inspired by the dependable pudding style of Mary Berry, this version focuses on light pastry, even rolling, and a soft finish that slices cleanly.
What Is Mary Berry Jam Roly-Poly?
Mary Berry Jam Roly-Poly is a traditional British pudding made from suet pastry spread with jam, rolled into a log, and cooked until soft. It’s usually served warm, sliced thickly, and paired with custard. The pastry stays light while the jam melts into the layers, creating a simple but deeply satisfying dessert.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Comforting texture – soft pastry with sweet filling
- Simple ingredients – no complicated elements
- Classic British pudding – timeless and familiar
- Flexible cooking method – steam or bake
- Perfect with custard – made for cosy servings
Essential Ingredients to Make Mary Berry Jam Roly-Poly
- Self-raising flour – 225 g
- Vegetable suet – 110 g
- Caster sugar – 25 g
- Cold water – about 150 ml
- Raspberry or strawberry jam – 4–5 tbsp
Handy Kitchen Tools for Best Results
- Mixing bowl
- Wooden spoon
- Rolling pin
- Baking parchment or clean tea towel
- Steamer or baking dish
Step-by-Step Guide to Making Mary Berry Jam Roly-Poly
- Prepare the pastry base – Put the self-raising flour, vegetable suet, and caster sugar into a bowl. Mix well so the suet is evenly distributed, which helps create a light pastry.
- Bring the dough together – Add the cold water gradually, mixing with a spoon until a soft but not sticky dough forms. Stop as soon as it comes together to avoid toughness.
- Roll out evenly – Turn the dough onto a lightly floured surface and roll it into a rectangle about 1 cm thick. Aim for even thickness so it cooks uniformly.
- Spread the jam – Spoon the jam over the dough, spreading it evenly and leaving a small border around the edges to stop it leaking out during rolling.
- Roll into a log – Starting from one long edge, roll the dough up tightly like a Swiss roll. Keep the roll firm but gentle so the layers stay neat.
- Wrap securely – Wrap the roll tightly in baking parchment and then in foil or a clean tea towel, twisting the ends to seal. This helps the pudding hold its shape while cooking.
- Cook until tender – Steam the roly-poly until the pastry is soft and cooked through, or bake in a covered dish with a little water in the base until tender.
- Rest before slicing – Leave the pudding to stand for a few minutes before unwrapping. This allows it to firm slightly and makes slicing easier.
What I Got Wrong (And How I Fixed It)
- Tough pastry – Overworking the dough caused this, so gentler mixing fixed it.
- Leaking jam – Spreading jam too close to the edge led to spills; leaving a border helped.
- Uneven cooking – Rolling unevenly caused this; consistent thickness solved it.
- Collapsed shape – Wrapping loosely was the issue; tighter wrapping worked better.
Healthier Version of Mary Berry Jam Roly-Poly
For a lighter version, reduce the amount of jam slightly and serve with yoghurt instead of custard. The pudding still feels comforting but less rich.
Ingredient Substitutions for Mary Berry Jam Roly-Poly
- Vegetable suet (110 g) – Frozen grated butter
- Caster sugar (25 g) – Light brown sugar for warmth
- Jam (4–5 tbsp) – Any smooth fruit jam
- Self-raising flour (225 g) – Plain flour with 2 tsp baking powder
Pairing Ideas: What to Serve With Mary Berry Jam Roly-Poly
- Warm custard – The classic choice
- Vanilla sauce – Smooth and comforting
- Light cream – Adds richness
- Greek yoghurt – Keeps it balanced
- Stewed fruit – Adds freshness
Expert Tips to Make Perfect Mary Berry Jam Roly-Poly
- Keep the dough soft – Prevents dryness
- Roll evenly – Ensures uniform cooking
- Seal the wrap well – Holds shape
- Do not rush cooking – Gentle heat matters
- Rest before cutting – Cleaner slices
- Serve warm – Best texture and flavour
Creative Ways to Customize Mary Berry Jam Roly-Poly
- Lemon curd filling – Bright and tangy
- Jam and coconut mix – Adds texture
- Spiced jam version – A pinch of cinnamon
- Mini roly-polys – Individual servings
- Chocolate spread swirl – For a modern twist
Storing Mary Berry Jam Roly-Poly the Right Way
- Refrigerate leftovers – Keep covered for up to two days
- Wrap tightly – Prevents drying
- Avoid freezing – Pastry texture suffers
- Reheat gently – Restores softness
How to Reheat Mary Berry Jam Roly-Poly (If Needed)
Reheat slices gently in a steamer or microwave until warmed through. Add a spoonful of custard to keep the pastry soft.
Nutritional Breakdown (Per Serving)
- Calories: ~330 kcal
- Carbohydrates: ~48 g
- Fats: ~12 g
- Protein: ~6 g
- Sugar: ~22 g
Mary Berry Jam Roly Poly
Mary Berry Jam Roly-Poly is a traditional British pudding made from suet pastry spread with jam, rolled into a log, and cooked until soft. It’s usually served warm, sliced thickly, and paired with custard. The pastry stays light while the jam melts into the layers, creating a simple but deeply satisfying dessert.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 6
- Category: Dessert
- Method: Steaming
- Cuisine: British
Ingredients
-
Self-raising flour – 225 g
-
Vegetable suet – 110 g
-
Caster sugar – 25 g
-
Cold water – about 150 ml
-
Raspberry or strawberry jam – 4–5 tbsp
Instructions
-
Prepare the pastry base – Put the self-raising flour, vegetable suet, and caster sugar into a bowl. Mix well so the suet is evenly distributed, which helps create a light pastry.
-
Bring the dough together – Add the cold water gradually, mixing with a spoon until a soft but not sticky dough forms. Stop as soon as it comes together to avoid toughness.
-
Roll out evenly – Turn the dough onto a lightly floured surface and roll it into a rectangle about 1 cm thick. Aim for even thickness so it cooks uniformly.
-
Spread the jam – Spoon the jam over the dough, spreading it evenly and leaving a small border around the edges to stop it leaking out during rolling.
-
Roll into a log – Starting from one long edge, roll the dough up tightly like a Swiss roll. Keep the roll firm but gentle so the layers stay neat.
-
Wrap securely – Wrap the roll tightly in baking parchment and then in foil or a clean tea towel, twisting the ends to seal. This helps the pudding hold its shape while cooking.
-
Cook until tender – Steam the roly-poly until the pastry is soft and cooked through, or bake in a covered dish with a little water in the base until tender.
-
Rest before slicing – Leave the pudding to stand for a few minutes before unwrapping. This allows it to firm slightly and makes slicing easier.
FAQs
Why is my jam roly-poly tough instead of soft?
Jam roly-poly becomes tough if the dough is overmixed or rolled too thin. Mix the pastry just until it comes together and keep it about 1 cm thick so it steams into a soft, tender texture.
Should jam roly-poly be steamed or baked?
Traditionally, jam roly-poly is steamed, which gives the softest result. Baking works well too, but the pudding should be covered and cooked gently to stop the pastry from drying out.
Why does the jam leak out during cooking?
Jam leaks out if it is spread too close to the edges or the roll is not sealed properly. Leaving a small border around the dough and wrapping the roll tightly helps keep the filling inside.
How do I know when jam roly-poly is fully cooked?
The pudding is ready when the pastry feels soft all the way through when pressed gently. If the centre feels firm or doughy, it needs more steaming time.
Wrapping It Up
Mary Berry Jam Roly-Poly is a classic pudding that delivers comfort with very little effort. Soft pastry, sweet jam, and warm custard come together in a way that feels familiar and satisfying. It’s a recipe worth keeping for moments when simple food brings the most joy.
