Gluten-free Jam Roly-Poly

Jam roly-poly is an old classic recipe and one of my favourites. It is more dense than a jam sponge and more like a cross between a sponge and pastry. For me, there is only one way to serve this up and that is with hot custard, albeit be careful as the jam will be extremely hot.

Top Tip

This recipe uses suet, do not buy ‘Atora’ suet as it contains wheat flour. I actually use a vegan suet which I buy from the following link:

Vegan suet (Link not affiliated)

FAQs

Can this recipe be made vegan/ dairy free?

This recipe is very easy to adapt. I already use vegan suet so all you need to do, is change the butter and milk to your preferred alternative.

Can I freeze the pudding?

Yes, as it is quite a big pudding, I cut it in half after cooking. I slice one halve up and freeze for up to three months.

 

Equipment used

Large mixing bowl
Baking sheet
Deep roasting tin

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Gluten-free Jam Roly-Poly

Gluten-free Jam Roly-Poly

A traditional old school recipe
2.96 from 2105 votes
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 people

Ingredients
  

  • 50 g Unsalted butter
  • 75 g Vegan Suet (shredded)
  • 250 g Gluten-free Self-raising flour
  • 1/2 tsp Vanilla essence/ extract
  • 150 ml Milk
  • 100 g Raspberry Jam

Instructions
 

  • Pour some boiling water into a deep roasting tray. Put this into a oven set at 160c fan, gas 4, on the bottom shelf. This will create some steam to help the pudding cook.
  • Put the flour and butter into a mixer/ food processor and pulse until combined. Pour in the suet, vanilla extract and milk. Stir to combine. A dough will form. Knead the dough on a lightly floured surface until smoot on the outside. (suet will be seen)
  • On a piece of greaseproof paper, roll the dough out to 25cm x 25cm square. Spread the jam over but do not go right to the edges. Roll the dough up using the paper to help. This is the same way you would roll a swiss roll or roulade.
  • Using a sheet of foil with some fresh greaseproof paper lying on top of the foil. Carefully transfer the pudding onto it. Wrap the pudding up but do not wrap it tightly and scrunch the edges up. It will like like a giant Christmas cracker.
  • Place onto a baking sheet and cook for one hour. Serve hot with custard.