Vintage Recipe: Jam Roly-Poly Recipe without Suet

By Andrea Sabean | Pioneering Today

Oct 27

Traditional jam roly-poly recipe is a wonderful holiday recipe, but it’s also frugal!

I have a thing for old-fashioned from scratch cooking and recipes. Especially ones that use up some of our homemade preserves. You can show case and change up the flavor by using seasonal jams and fruit butters.Anyone else love old-fashioned frugal recipes without the processed ingredients? This is her great-grandmother's jam roly-poly recipe made during the war time rationing. You can change the flavor by the jam. This is going in our holiday baking! Great way to use up jam and no extra sugar. Yumm!

Here is another budget-friendly, easy-to-make dessert recipe from the war rationing years.     It’s made completely without sugar or sweetener (other than whatever is in your jam) and can easily be made gluten-free.  It’s also a wonderful way to showcase homemade jam!

A traditional Roly-Poly pudding, named for it’s rolled-up shape, was made with suet.  This variation utilizes a few tablespoons of butter or coconut oil.

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Resources for Jam Roly-Poly

If you have never made a steamed pudding before, you are in for a treat.   Although pudding moulds are available, I have never used one. This pudding mold is made with stainless steel and has some great reviews.

A glass bowl or piece of parchment paper works just as well.

Thick jam. (Get our three favorite thick homemade jam recipes without store bought pectin in our FREE Ultimate Home Food Preservation Guide)

Jam Roly-Poly Recipe Without Suet

  • 1 cup whole wheat pastry flour, or gluten-free all-purpose flour
  • 1 tsp of baking powder
  • 1/4 tsp salt
  • 2 Tbsp softened butter or coconut oil
  • 1/3 cup milk of your choice
  • 1/2 cup thick jam

Mix the dry ingredients.  Cut in the butter or oil until well combined.  Pour in the milk and gather the dough into a ball.

Turn dough out onto floured surface and roll 1/4″ thick.  Spread with jam.  Gently roll into a log-shape.  Some jam might squeeze out at this point, don’t worry about it.

Place on a piece of parchment paper, fold in the ends, and roll the paper until the pudding is completely covered.  Alternatively, you can cut the pudding in half and place in a greased glass bowl.  Cover the bowl with a piece of cotton or parchment paper and secure with an elastic band or piece of string.

Place pudding in a steamer basket over boiling water and steam for 45 minutes.  Remove from the parchment and serve.Anyone else love old-fashioned frugal recipes without the processed ingredients? This is her great-grandmother's jam roly-poly recipe made during the war time rationing. You can change the flavor by the jam. This is going in our holiday baking! Great way to use up jam and no extra sugar. Yumm!

 

Need just a little bit more old-fashioned homemade goodness? (Yes, the answer is yes!) Sign up here for our FREE 8 Week Homemade Christmas Series and get my e-book Pioneering Today-A Homemade Christmas free!

 

Vintage Recipe: Jam Roly-Poly Recipe without Suet
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 cup whole wheat pastry flour, or gluten-free all-purpose flour
  • 1 tsp of baking powder
  • ¼ tsp salt
  • 2 Tbsp softened butter or coconut oil
  • ⅓ cup milk of your choice
  • ½ cup thick jam
Instructions
  1. Mix the dry ingredients. Cut in the butter or oil until well combined. Pour in the milk and gather the dough into a ball.
  2. Turn dough out onto floured surface and roll ¼" thick. Spread with jam. Gently roll into a log-shape. Some jam might squeeze out at this point, don't worry about it.
  3. Place on a piece of parchment paper, fold in the ends, and roll the paper until the pudding is completely covered. Alternatively, you can cut the pudding in half and place in a greased glass bowl. Cover the bowl with a piece of cotton or parchment paper and secure with an elastic band or piece of string.
  4. Place pudding in a steamer basket over boiling water and steam for 45 minutes. Remove from the parchment and serve.
 

About the Author

Andrea is an artisan and teacher trying to live a handmade and homemade lifestyle with her husband in Eastern Canada. She is passionate about growing her own food, cooking healthy meals, using herbs for healing, nurturing creativity, and finding joy and blessings in the every-day moments of life. She writes about all of this, plus her adventures in sewing, crafting, and pattern design at http://www.artisaninthewoods.com/

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