Jam Roly Poly Recipe Without Suet | Old-Fashioned Dessert

Jam roly poly is a traditional British pudding made by spreading jam over pastry dough, rolling it into a log, and baking or steaming it until tender. It’s the kind of old-fashioned dessert that never goes out of style. 

This jam roly poly recipe bakes up soft and tender with sweet ribbons of jam swirled through every slice, all wrapped in a golden pastry that’s comforting, simple, and full of nostalgic flavor. 

You will find many more historical recipes on my website, but some favorites are 17th-century Appalachian chocolate gravy, Grandma’s easy pumpkin roll cake recipe, and this vinegar pie recipe from the pioneering times.

What Makes This Recipe Unique?

If you love simple heritage recipes that use pantry staples and come together quickly, this jam roly poly recipe is one you’ll make again and again. 

• No Suet - We are modern homesteaders, after all. This upgraded recipe uses butter to avoid the waxy or greasy mouthfeel that traditional jam roly poly recipes can leave behind.
• Old-Fashioned - Despite swapping out suet for butter, this recipe stays true to its historical roots, using budget-friendly ingredients and simple baking techniques.
• Customizable - Jam roly poly is typically filled with raspberry or strawberry preserves (I love this low-sugar strawberry jam without pectin). However, you can use any fruit preserve you have on hand. 
• Make Ahead - This recipe can be made in advance to have on hand for guests, Sunday suppers, or anytime you want a traditional pudding that feels extra special without requiring a lot of effort.

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• Pastry Flour - I like to use freshly milled flour for my bread making, but pastry flour or all-purpose flour will help keep this pastry tender enough to roll easily.
• Butter - Using butter instead of suet gives this jam roly poly recipe a rich flavor and flaky texture.
• Milk - Brings the dough together and creates a smooth, workable consistency.
• Jam - Raspberry jam is traditional, but more filling suggestions can be found in the recipe substitutions and variations below.

Recipe Substitutions and Variations

One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.

• Jam Variations - True Pioneers used whatever they had on hand. Feel free to use your favorite fruit preserves, such as this blueberry jam recipe without pectin, homemade blackberry jam recipe, old-fashioned apple pie jam, and this traditional cherry jam recipe without pectin.
• No Jam - Use lemon curd instead of jam for a bright citrus variation.
• Butter - Swap butter for lard if you want a more traditional pastry texture. Learn how to render lard at home.
• Dairy-Free - Use lard instead of butter, and replace dairy milk with unsweetened almond or oat milk.

Jam Roly Poly Recipe Instructions

Step 1: Preheat your oven to 375°F. In a large bowl, whisk together the flour, baking powder, sugar, and salt. 

Step 2: Cut in the butter until the mixture resembles coarse crumbs.

Step 3: Slowly stir in the milk until a soft dough forms. Be careful not to overmix.

Step 4: Lightly flour your work surface and roll the dough into a rectangle about ¼-inch thick.

Step 5: Spread the jam evenly across the dough, leaving a small border around the edges to prevent leaking. Starting from the long side, gently roll the dough into a log shape. Pinch the seam closed. Some jam might squeeze out at this point; don't worry about it.

Step 6: 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 it 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.

Step 7: Place pudding in a steamer basket over boiling water and steam for 45 minutes.

Step 8: Remove from the parchment and serve.

Recipe Tips and Troubleshooting

• Don’t Overwork the Dough - Mix only until combined to keep the pastry tender.
• Chill Soft Dough if Needed - If your kitchen is warm and the dough becomes sticky, chill it for 10 minutes before rolling.
• Warm the Jam Slightly - A few seconds in the microwave makes spreading much easier.
• Leave a Border - Keeping jam away from the edges helps prevent it from bubbling out during baking.

Storage Instructions

• Refrigerate: Store leftover jam roly poly in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 20 to 30 seconds or place them in a low oven until heated through.
• Freeze: You can also freeze the baked roly poly for up to 3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before reheating.

FAQ’s