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Nanny’s Nursery Baked Jam Roly Poly Pudding

The scent of baking always takes me back to my grandmother’s kitchen. The warmth of the oven, the gentle bubbling of jam, and that unmistakable, comforting aroma that only a homemade pudding can create. Nanny’s Jam Roly Poly was a particular favourite; the promise of its sweet, jam-filled centre and golden-brown crust was enough to brighten any rainy afternoon. To this day, that first bite still evokes a flood of happy childhood memories and her ever-loving smile.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Steaming Time: 1 hour 30 minutes
Total Time: 2 hours 25 minutes
Servings: 4-6
Yield: 1 Roly Poly
Dietary Type: Vegetarian (Can be adapted to vegan with vegetarian suet and plant-based milk in custard)

Ingredients

Suet Pastry

8 ounces self-raising flour
4 ounces shredded suet or 4 ounces grated frozen butter
Pinch of salt
Cold water, to mix

Filling

5-6 tablespoons jam, of your choice (raspberry, plum, or High Dumpsy Dearie recommended) or 5-6 tablespoons golden syrup
Butter, for greasing

Equipment Needed

Large bowl
Floured board
Rolling pin
Large rectangular baking tray (approx. 12 x 9 inches)
Greaseproof paper
Foil

Instructions

Preheat your oven to 200°C/400°F/Gas Mark 6. This initial high heat helps to create a good rise in the pastry.
Grease and line a large rectangular baking tray, approximately 12 x 9 inches, with butter and greaseproof paper. This prevents sticking and ensures easy removal of the Roly Poly after baking.
In a large bowl, mix together the self-raising flour, shredded suet, and a pinch of salt. Use your fingertips to rub the suet into the flour until the mixture resembles breadcrumbs. This ensures an even distribution of the suet, leading to a lighter pastry.
Gradually add sufficient cold water to the flour mixture, mixing with a knife until it comes together to form a pliable dough. Be careful not to overwork the dough at this stage, as this can result in a tough pastry.
Turn the dough out onto a lightly floured board and knead it gently for a minute or two until it’s smooth.
Roll the pastry out into a rectangle approximately 10 x 8 inches in size. Aim for an even thickness to ensure uniform cooking.
Spread the surface of the rolled pastry with your chosen jam or golden syrup, leaving a 1-inch border around the edges. Be generous with the filling, but avoid overfilling, as this can cause the Roly Poly to burst during baking.
Moisten the edges of the pastry with some water. This will help to seal the edges together securely.
Starting at the narrow end, roll the pastry up loosely like a Swiss roll. Avoid rolling it too tightly, as this will prevent the pastry from rising properly.
Press the edges together firmly to seal, ensuring no jam leaks out during baking.
Gently lift the Roly Poly onto the prepared baking tray, placing it with the join underneath. This prevents the seam from opening up during baking.
Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden brown and cooked through. To check for doneness, insert a skewer into the centre of the Roly Poly; it should come out clean.
Loosely wrap the baked Roly Poly in greaseproof paper and then in foil.
Steam for 1 1/2 hours. Steaming the baked Roly Poly adds extra moisture, ensuring a deliciously soft and tender texture. You can steam it in a steamer basket over a pan of simmering water, or in the oven in a roasting pan with water.
Serve hot, cut into slices, with generous lashings of custard or cream.

Expert Tips & Tricks

For a richer flavor, brush the Roly Poly with melted butter before baking.
If you don’t have shredded suet, frozen grated butter is an excellent substitute. The small flakes of suet or butter are what gives the pastry its light and airy texture.
To prevent the bottom of the Roly Poly from becoming soggy, place it on a wire rack to cool slightly after baking before steaming.
Don’t be afraid to experiment with different fillings! Try using a combination of jam and chopped apples, or add a sprinkle of cinnamon or mixed spice to the filling for extra warmth.

Serving & Storage Suggestions

Serve Nanny’s Nursery Baked Jam Roly Poly Pudding hot from the steamer, cut into generous slices. It’s traditionally served with custard, but it’s also delicious with cream, ice cream, or even a dollop of clotted cream.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the Roly Poly in foil and warm it in a low oven (150°C/300°F) for about 15-20 minutes, or until heated through. You can also reheat it in the microwave, but be careful not to overcook it, as it can become tough.

The baked and steamed Roly Poly can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it overnight in the refrigerator before reheating as above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	544.5 kcal	N/A
Calories from Fat	259 g	48%
Total Fat	28.9 g	44%
Saturated Fat	15.8 g	79%
Cholesterol	20.4 mg	6%
Sodium	11.3 mg	0%
Total Carbohydrate	63 g	21%
Dietary Fiber	1.9 g	7%
Sugars	12.3 g	49%
Protein	6.7 g	13%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Jam Roly Poly: Use vegetarian suet (many brands are now vegan-friendly) and ensure your jam is vegan. Serve with a plant-based custard made with your favorite non-dairy milk (almond, soy, or oat milk all work well).
Gluten-Free Jam Roly Poly: Substitute the self-raising flour with a gluten-free self-raising flour blend. You may need to add a little more water to achieve the right dough consistency.
Citrus Twist: Add the zest of one lemon or orange to the pastry dough for a zesty flavor.
Seasonal Filling: Use seasonal fruits such as apples, pears, or blackberries in addition to the jam for a delicious and hearty filling.
Spiced Roly Poly: Add a teaspoon of cinnamon, nutmeg, or mixed spice to the pastry dough for a warm and comforting flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the pastry ahead of time?
A: Yes, you can make the pastry dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap it tightly in plastic wrap to prevent it from drying out.

Q: Can I use different types of jam?
A: Absolutely! Feel free to experiment with different flavors of jam to suit your taste. Raspberry, plum, strawberry, and apricot are all excellent choices. Golden syrup also works wonderfully!

Q: What if I don’t have a steamer?
A: If you don’t have a steamer, you can steam the Roly Poly in the oven. Place it in a roasting pan filled with about an inch of water, cover the pan with foil, and bake at 150°C/300°F for 1 1/2 hours.

Q: How do I prevent the jam from leaking out during baking?
A: Make sure to seal the edges of the pastry tightly with water. You can also brush the edges with egg wash for an extra secure seal. Don’t overfill the Roly Poly with jam.

Q: Can I use butter instead of suet?
A: Yes, you can use frozen grated butter as a substitute for suet. It will give a slightly different texture, but it still works well. Make sure the butter is very cold when you grate it.

Final Thoughts

Nanny’s Nursery Baked Jam Roly Poly Pudding is more than just a dessert; it’s a hug on a plate, a nostalgic trip back to childhood, and a testament to the simple pleasures of home cooking. Whether you’re a seasoned baker or just starting out, I encourage you to give this recipe a try. The warmth, the aroma, and the delicious taste will bring joy to your kitchen and create lasting memories for you and your loved ones. Don’t hesitate to experiment with different fillings and variations to make it your own. I’d love to hear your feedback and see your creations! Enjoy this delightful piece of British culinary heritage with a cup of tea and a generous dollop of custard.

Nanny’s Nursery Baked Jam Roly Poly Pudding Recipe