Mary Berry Jam Roly Poly – Proper Old-School Comfort with Custard

Jam Roly Poly is one of those puddings that instantly smells like childhood.

The first time I tried making one myself, I was wildly overconfident. I thought, “It’s only jam rolled in dough—how hard can it be?” Famous last words. The dough split, the jam leaked everywhere, and what emerged from the oven looked less like a neat British pudding and more like a sugary sleeping bag.

But the taste? Absolutely glorious.

Soft suet pastry, bubbling raspberry jam, and that unmistakable comforting warmth you only really get from old-fashioned British puddings. Once I finally stopped trying to make it look perfect and focused on getting the texture right, this became one of my favorite cold-weather desserts.

And honestly, served hot with thick vanilla custard, nobody cares if it’s wonky.

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Why This One Works So Well

Jam Roly Poly is wonderfully simple, but a few little things make all the difference.

• Suet gives the pudding its classic fluffy-stodgy texture
• Butter adds extra flavor and softness
• Steam in the oven keeps the pastry tender
• A slightly sticky dough prevents dryness

Most recipes either make the pastry too dry or overload the jam. I learned the hard way that too much filling guarantees a volcanic leak halfway through baking.

The combination of suet and butter was the real surprise for me. I expected it to feel heavy, but it actually creates a beautifully soft pudding with just enough structure to slice.

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Recipe Ingredients

• Self-Raising Flour (250g) – Gives the dough a bit of lift so it isn’t overly dense.
• Cold Butter or Block Margarine (50g) – Adds flavor and moisture.
• Caster Sugar (50g) – Sweetens the pastry slightly.
• Shredded Suet (50g) – The key ingredient for authentic texture.
• Milk (150ml) – Brings the dough together gently.
• Jam (150g) – Raspberry is traditional-ish and gives lovely sharpness.

My Favorite Jam Choices

• Raspberry
• Strawberry
• Blackberry
• Blackcurrant

I once used apricot jam, and while tasty, it disappeared too much into the pastry.

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Ingredient Swaps That Hold Up

These variations genuinely work—I’ve tested them.

• Dairy-Free – Use plant butter and soy milk.
• Vegetarian – Vegetable suet works beautifully.
• Vegan – Plant milk + vegan margarine + vegetable suet.
• Gluten-Free – A gluten-free self-raising blend works reasonably well, though the roll is slightly more fragile.
• Cinnamon Addition – Add ½ teaspoon cinnamon for extra warmth.

What Didn’t Work

• Low-sugar jam made the filling oddly watery.
• Spreadable margarine created sticky dough that was impossible to roll neatly.

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How to Avoid Mistakes

What Went Wrong	Why It Happens	How to Fix It
Jam leaked everywhere	Too much filling	Leave a clean border around the edge
Dough cracked while rolling	Dough too dry	Add a splash more milk
Roly Poly turned dense	Overworked dough	Handle gently
Bottom became soggy	Parcel wasn’t sealed properly	Wrap tightly in foil

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How to Make Mary Berry’s Jam Roly Poly

1. Prepare the Oven

Preheat your oven to 180°C (160°C fan / 350°F).

Place a roasting tin filled with boiling water at the bottom of the oven to create steam.

2. Prepare the Wrapping

Lay two overlapping sheets of foil on the counter, then place greaseproof paper on top.

This will become your baking parcel later.

3. Make the Dough

In a large bowl, sift:

• 250g self-raising flour

Rub in:

• 50g cold butter or margarine

until the mixture resembles breadcrumbs.

Stir through:

• 50g caster sugar
• 50g shredded suet

4. Add the Milk

Gradually pour in the milk, mixing until you get a soft, slightly sticky dough.

You may not need every last drop.

The dough should feel soft and pliable—not wet enough to stick to your soul.

5. Roll Out the Dough

Turn onto a generously floured surface.

Roll into roughly a 25cm square.

I use my old wooden rolling pin that permanently smells faintly of pastry and cinnamon.

6. Spread the Jam

Spread the jam evenly across the dough, leaving a small clean edge at the far side.

Giving the jam a quick stir beforehand makes spreading much easier.

7. Roll It Up

Starting from the edge nearest you, carefully roll the dough into a log.

It’s more of a confident fold-and-roll than a delicate Swiss roll situation.

8. Wrap and Seal

Place onto the prepared greaseproof paper and foil.

Wrap loosely but seal the edges tightly, leaving room for expansion.

9. Bake

Bake for 50–60 minutes until the pastry feels firm and cooked through.

Open carefully—there’s a surprising amount of steam trapped inside.

10. Serve Warm

Slice thickly and serve with plenty of hot custard.

Cold weather strongly recommended.

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My Tips for You

• I warm the jam for 10 seconds in the microwave so it spreads more evenly.
• A metal ruler actually helps start the first roll neatly.
• My fan oven runs hot, so I check it at 50 minutes.
• Leftover slices fried lightly in butter the next day are outrageously good.

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Storage + Serving

Storage

• Fridge: Up to 3 days
• Freezer: Freeze slices individually for up to 2 months

Reheating

Warm in the microwave or oven until piping hot.

Best Served With

• Thick vanilla custard
• Pouring cream
• Ice cream
• Extra jam

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FAQs

What is Jam Roly Poly made of?

Jam Roly Poly is made from suet pastry rolled with jam and baked until soft and golden.

Why is my Jam Roly Poly dry?

Usually because the dough had too little liquid or was overbaked.

Can I make Jam Roly Poly without suet?

You can, but the texture changes noticeably. Suet gives it the classic fluffy pudding texture.

What jam is best for Jam Roly Poly?

Raspberry and strawberry are the most popular choices.

Can you freeze Jam Roly Poly?

Yes. Slice and freeze individually for easier reheating.

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Other Jam Recipes

• Mary Berry Gooseberry Jam Recipe
• Mary Berry Blackcurrant Jam Recipe
• Mary Berry Strawberry Rhubarb Jam Recipe

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