Ultimate Vegan Jam Roly-Poly Recipe: A Timeless British Dessert Made Plant-Based

Indulge in a true taste of British tradition with this incredible vegan jam roly-poly! This classic dessert, featuring a fluffy suet pastry generously rolled with sweet jam and perfectly steamed, offers a hearty and comforting experience. It’s the ultimate nostalgic treat, ideal for chasing away the chill on a cold day and a delightful plant-based reimagining of a beloved school dinner pudding.

For an authentic retro experience, serve warm slices with generous lashings of creamy vegan custard – pure bliss in every bite!

There’s something truly magical about traditional British puddings, and jam roly-poly stands out as one of the most comforting. It’s a dish that evokes warmth, nostalgia, and a satisfying fullness that only classic comfort food can provide. Especially cherished during colder months, this ‘stick-to-your-ribs’ dessert has a special place in the hearts of many.

This recipe brings you a delightful vegan version that captures all the essence of the original, but without any animal products. It’s surprisingly simple to prepare, relying on readily available ingredients to create a rich, hearty pastry that perfectly complements the sweet fruit jam filling. The combination of its robust texture and sugary core is simply irresistible, and when paired with a generous amount of warm vegan custard, it transforms into an unforgettable dessert that harks back to simpler times.

What Exactly Is Jam Roly-Poly?

Jam roly-poly is a quintessential British steamed or baked pudding with a long and storied history, believed to have originated in the early 19th century. Its name is wonderfully descriptive, referring to the way the pastry is rolled around a jam filling, much like a Swiss roll, creating a distinctive spiral when sliced. This charming dessert was a staple on school dinner menus across the UK for generations and remains a fond childhood memory for countless adults.

The core of a jam roly-poly is its unique suet pastry. Unlike flaky or shortcrust pastries, suet pastry has a denser, almost dumpling-like texture. When cooked, it becomes wonderfully tender and moist on the inside, often developing a slightly crisp exterior, especially when baked or steamed in the oven as in this recipe. This robust pastry is then lavishly spread with fruit jam, traditionally a vibrant red one like raspberry or strawberry, before being carefully rolled up.

Historically, roly-poly puddings were often boiled or steamed within a cloth, sometimes even a shirt sleeve, which gave rise to some rather colourful, albeit less appealing, alternative names such as “dead man’s arm,” “dead man’s leg,” or “shirt-sleeve pudding.” Thankfully, these whimsical names haven’t diminished its enduring popularity as a beloved comfort food.

Why Make Vegan Jam Roly-Poly?

One of the best things about jam roly-poly is how effortlessly it adapts to a vegan diet. The traditional recipe typically doesn’t include eggs, making the transition to plant-based ingredients incredibly straightforward. The main components requiring a swap are beef suet and dairy butter, both of which have excellent vegan counterparts readily available today.

Opting for a vegan version allows everyone to enjoy this classic British dessert, regardless of dietary preferences or restrictions. It’s a fantastic choice for those looking to reduce their consumption of animal products, or for individuals with dairy allergies. Plus, with the quality of vegan ingredients now available, you truly won’t compromise on taste or texture. You can achieve the same hearty, comforting, and nostalgic experience with plant-based ingredients, proving that delicious traditions can evolve beautifully.

Essential Ingredients for Your Vegan Jam Roly-Poly:

Crafting the perfect vegan jam roly-poly requires just a few key ingredients. Here’s a closer look at what you’ll need and some helpful tips for each:

• Vegetable Suet: This is the star ingredient for achieving the authentic suet pastry texture. Traditionally, beef suet is used, but vegetable suet is widely available in most UK supermarkets and serves as a direct, excellent replacement. Brands like Atora are common and reliable. Vegetable suet is crucial for the pudding’s characteristic light yet rich and slightly crumbly texture, which differs significantly from other fats.
• Suet Substitutes (If Necessary): While vegetable suet is highly recommended for the best results, if you absolutely cannot source it, you might consider using a solid plant-based fat like coconut oil or vegetable shortening (such as Trex or Crisco). When using these, it’s important to rub them into the flour along with the vegan butter, ensuring that some small lumps of fat remain. This technique helps replicate the texture that suet provides, though it may not be an exact match.
• Vegan Block Butter: Incorporating vegan block butter alongside the suet significantly enhances the flavour and richness of the pastry. Block butter, rather than spreadable margarine, provides a firmer texture that works better for rubbing into flour. I personally recommend Naturli vegan block or Flora plant butter for their excellent flavour and consistency. Using cold butter is key to achieving the right pastry texture.
• Self-Raising Flour: This type of flour is ideal for jam roly-poly as it already contains a leavening agent, contributing to a lighter, softer pastry. If self-raising flour isn’t available, you can easily create your own by adding 2 teaspoons of baking powder to every 225g (scant 2 cups) of plain (all-purpose) flour. Ensure it’s well mixed for even distribution.
• Caster Sugar: A touch of sugar is important for balancing the flavours in the pastry, making it subtly sweet without being overpowering, as the jam provides most of the sweetness. Both caster sugar (fine granulated sugar) or standard granulated sugar will work perfectly here.
• Non-Dairy Milk: Any unsweetened non-dairy milk can be used to bring the dough together. However, I find that soy milk yields the best results due to its higher protein content, which can contribute to a slightly richer dough, and its neutral flavour profile that won’t interfere with the pudding’s classic taste. Avoid tinned coconut milk as its high fat content and distinct flavour are not suitable for this recipe.
• Vanilla Extract: While optional, a teaspoon of good quality vanilla extract adds a lovely subtle depth of flavour to the pastry, elevating the overall taste of the pudding. It’s a small addition that makes a noticeable difference.
• Jam: The heart of the roly-poly! While you can certainly use your favourite jam, traditional jam roly-poly typically features a red fruit jam. Raspberry and strawberry jams are classic choices, offering a wonderful balance of sweetness and tartness that perfectly complements the rich pastry. Ensure your jam isn’t too runny, as this can make the rolling process challenging.

How To Make Vegan Jam Roly-Poly: A Step-by-Step Guide

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this page.)

Creating this vegan jam roly-poly is a straightforward and rewarding process. Follow these steps to achieve a perfectly steamed and delicious pudding:

1. **Prepare Your Oven and Steaming Setup:** Begin by preheating your oven to 200°C/180°C fan/400°F/gas mark 6. This is crucial for creating a moist, steamy environment. Place a roasting tin filled with boiling water on the bottom shelf of your oven, then position an oven rack directly above it. This setup will effectively steam the pudding while it bakes.
2. **Prepare the Wrapping:** Cut a large piece of baking parchment (approximately 30 x 40 cm or 12 x 16 in) and a slightly larger piece of tin foil. Grease the parchment generously with a little vegan butter, then place it on top of the tin foil. This double layer will protect your roly-poly and keep it moist during cooking.
3. **Combine Dry Ingredients:** In a spacious mixing bowl, combine the self-raising flour with a small pinch of salt. These dry ingredients form the foundation of your pastry.
4. **Incorporate the Butter:** Add the cold vegan block butter to the flour mixture. Using your fingertips, gently rub the butter into the flour until the mixture resembles fine breadcrumbs. The key is to keep the butter cold to ensure a tender pastry.



5. **Add Suet and Sugar:** Stir in the vegetable suet and caster or granulated sugar until they are well distributed throughout the flour mixture. The suet is vital for the pudding’s unique texture.



6. **Form the Dough:** Pour in the vanilla extract and most of the unsweetened non-dairy milk. Stir the ingredients together to form a soft, pliable dough. Add additional milk gradually, only as necessary, until the dough comes together without being overly sticky.



7. **Brief Kneading:** Turn the dough out onto a lightly floured surface. Knead it very briefly, just until it becomes smooth and cohesive. Over-kneading can make the pastry tough.



8. **Roll and Spread the Jam:** On your floured surface, roll the dough out into a rectangle, approximately 25 x 32 cm (10 x 12 ½ inches). Evenly spread your chosen jam all over the rolled-out dough, making sure to leave a 1.5 cm (½ inch) border around the edges. This border helps with sealing.



9. **Roll Up the Pudding:** Carefully roll the dough up from one of the shorter edges, creating a tight but not overly compressed log. Once rolled, brush the seam with a little water and gently press to seal it securely. Don’t forget to pinch the ends of the roll together to prevent any jam from escaping during cooking.





10. **Wrap for Steaming:** Place the rolled pudding, seam-side down, onto the greased parchment paper you prepared earlier.



11. **Seal the Parcel:** Loosely roll the pudding up inside the parchment and foil, ensuring you leave ample room for the pudding to expand as it bakes. Twist the ends of the foil and parchment, much like a cracker, to create a secure seal. This ensures the steam is trapped, cooking the pudding perfectly.



12. **Bake (Steam) in the Oven:** Carefully place the foil-wrapped parcel directly onto the oven rack that is positioned above your roasting tin of boiling water. Bake for 1 hour. The steam from the water will cook the pudding beautifully, resulting in a tender, moist texture. The pudding should be nicely browned and firm to the touch when ready.



13. **Rest and Serve:** Once baked, remove the parcel from the oven and let it rest in the foil for 5-10 minutes. This allows the pudding to settle. Then, carefully unwrap it, slice generously, and serve warm. For the ultimate indulgence, pair it with plenty of warm vegan custard and perhaps an extra dollop of your favourite jam!

Expert Tips for the Perfect Vegan Jam Roly-Poly:

Achieving a show-stopping jam roly-poly is simple with a few insider tips:

• **Embrace Metric Measurements:** For all baking recipes, and especially this one, I cannot stress enough the importance of using a digital scale and metric measurements (grams). Cup conversions are notoriously inaccurate and can lead to inconsistent results. Measuring by weight ensures precision, leading to a much better and more reliable outcome every time. Plus, it often means less mess!
• **Don’t Over-Tighten the Roll:** It’s completely normal for a little jam to ooze out or for the pudding to develop small cracks as it cooks – this is part of its rustic charm! You can minimise excessive splitting by ensuring you don’t roll the pastry up too tightly and by leaving plenty of room within the foil parcel for it to expand. The pudding needs space to rise and breathe as it bakes in the steamy environment.
• **The Custard Companion:** While the jam roly-poly is delicious on its own, it truly shines when served with copious amounts of rich, creamy vegan custard. This classic pairing is non-negotiable for an authentic British pudding experience. However, if custard isn’t your preference, a scoop of vegan vanilla ice cream or a drizzle of plant-based cream are also delightful alternatives.
• **Creative Fillings and Variations:** While raspberry or strawberry jam is traditional, don’t hesitate to get creative with your fillings! Imagine a tangy vegan lemon curd for a zesty twist, or a spiced vegan mincemeat for a festive seasonal treat. The beauty of this recipe is its versatility. Apple or cherry fillings could also be fantastic.
• **Oven Steaming Technique:** The roasting tin with boiling water creates a steamy environment, mimicking a traditional steamer without needing specialized equipment. Ensure there’s always boiling water in the tray throughout the baking time; top it up if it gets low. This moisture is key to the pudding’s tender texture.

Storage and Freezing Instructions:

Jam roly-poly is best enjoyed warm and fresh, but it stores surprisingly well:

• Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, wrap individual slices or the whole pudding loosely in foil and warm in a preheated oven at 180°C (350°F) for 10-15 minutes, or until heated through. You can also gently warm individual slices in a microwave, but the oven provides a better texture.
• Freezing: Yes, you can absolutely freeze jam roly-poly! Once it has baked and cooled completely, wrap it tightly in a double layer of cling film and then foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, allow it to defrost at room temperature for several hours or overnight in the refrigerator. Then, reheat it in the oven (wrapped in foil to prevent drying out) at 180°C (350°F) for 10-12 minutes, or until piping hot. This is a fantastic way to enjoy a comforting treat on short notice!

More Classic British Vegan Puddings to Explore:

If you’ve fallen in love with this vegan jam roly-poly, you’ll be delighted to discover many other traditional British puddings that can be easily made plant-based. Here are some more comforting recipes to try:

• Vegan Spotted Dick
• Vegan Sticky Toffee Pudding
• Vegan Eve’s Pudding
• Vegan Steamed Chocolate Pudding
• Vegan Steamed Maple Syrup Pudding
• Vegan Self-Saucing Chocolate Pudding
• Vegan Berry and Coconut Steamed Puddings
• Vegan Jam and Coconut Sponge

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