Jam Roly-Poly with Custard
A classic British steamed pudding: soft suet dough rolled with jam, sliced, and served warm with creamy custard sauce. Comfort in every bite.
- Total time
- 35 min
- Servings
- 4
- Calories
- 485
- Protein
- 7g
Ingredients
- 2 cups self-raising flour
- ½ cup vegetable suet, shredded
- ¾ cup milk
- ¾ cup jam (strawberry, raspberry, or plum)
- 3 tablespoons custard powder
- 2 tablespoons sugar
Instructions
- 1
Pour 2 cups of self-raising flour and 0.5 cup of shredded vegetable suet into a large mixing bowl.
- 2
Pour 0.75 cup of milk into the bowl and stir with a wooden spoon until a soft, sticky dough forms, about 1 minute.
- 3
Dust a clean work surface with flour and turn the dough out onto it.
- 4
Flour the top of the dough, then use your fingers to gently press and flatten it into a rectangle about 10 inches long, 6 inches wide, and 0.5 inch thick.
- 5
Spread 0.75 cup of jam evenly across the top surface of the dough rectangle, leaving a 0.5-inch border on all sides.
- 6
Starting at one long edge, roll the dough tightly toward you like a jelly roll, tucking the far edge under slightly as you roll.
- 7
Tear off a sheet of parchment paper about 12 inches long and lay it on the work surface, then place the rolled dough seam-side down on top.
- 8
Roll the parchment paper loosely around the dough (do not wrap tightly — leave space for steam to circulate) and twist the ends like a cracker.
- 9
Pour 2 quarts of water into a large pot and bring it to a boil over high heat, about 5 minutes.
- 10
Place a steamer trivet or metal colander upside-down inside the pot so the bottom does not touch the boiling water.
- 11
Carefully place the parchment-wrapped dough on the trivet, then lower the heat to medium so the water maintains a gentle rolling boil.
- 12
Cover the pot with a tight-fitting lid and steam for 25 minutes without lifting the lid (steam will escape and slow cooking).
- 13
While the dough steams, pour 1.5 cups of milk into a small saucepan and heat over medium heat until it steams visibly, about 3 minutes.
- 14
In a small bowl, stir 3 tablespoons of custard powder and 2 tablespoons of sugar together with a fork until no lumps remain.
- 15
Pour 3 tablespoons of the hot milk into the custard mixture and stir quickly with a whisk until smooth and thick, about 30 seconds.
- 16
Pour the custard mixture slowly into the hot milk in the saucepan, whisking constantly until it thickens and coats the back of a spoon, about 2 minutes.
- 17
Remove the saucepan from heat and set it to the side.
- 18
Using tongs, carefully lift the parchment-wrapped dough from the pot and place it on a cutting board.
- 19
Unwrap the parchment paper slowly and discard it, then slice the warm roly-poly crosswise into 4 equal pieces, about 2 inches thick.
- 20
Place one slice into each of four shallow bowls, then pour warm custard sauce over the top.
Tools you’ll need
- large mixing bowl
- wooden spoon
- work surface
- large pot with lid
- steamer trivet or metal colander
- parchment paper
- small saucepan
- small bowl
- fork
- whisk
- tongs
- cutting board
- knife
- four shallow bowls
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