Vegan Jam Roly-Poly
Vegan jam roly-poly - this easy classic British pudding of suet pastry rolled up with jam and steamed in the oven is hearty and comforting, the perfect nostalgic dessert for cold days! Serve with lashings of custard for the ultimate retro school dinner pudding!
Servings 6 people
Ingredients
- 225 g (scant 2 cups) self-raising flour
- pinch salt
- 50 g (¼ cup) vegan block butter (I use Naturli Vegan Block) cold
- 65 g (2 ⅓ oz) vegetable suet
- 45 g (scant ¼ cup) caster or granulated sugar
- 1 teaspoon vanilla extract
- about 120 ml (½ cup) unsweetened non-dairy milk (I use soy)
- about 200 g (7 oz) jam (raspberry or strawberry is traditional)
Instructions
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Place a roasting tin full of boiling water on the bottom shelf, with an oven rack directly above it.
- Cut a large piece of baking parchment, about 30 x 40 cm (12 x 16 in), and one of tin foil. Grease the parchment with butter and place it on top of the foil.
- Mix the self-raising flour and a pinch of salt in a large bowl. Add the cold butter and rub it in using your fingertips until it resembles fine breadcrumbs.
- Stir in the suet and sugar.
- Add the vanilla extract and most of the milk. Stir to form a soft but not too sticky dough, adding the rest of the milk as necessary.
- Turn the dough out onto a lightly floured surface and knead briefly until it is smooth.
- Roll the dough out on a floured surface to a rectangle about 25 x 32 cm (10 x 12 ½ in). Spread a layer of jam all over the dough, leaving a 1.5 cm (½ in) border.
- Roll the dough up gently from one of the short edges. Brush the join with water and press gently to seal. Pinch the ends to seal.
- Place the roll seam side down on the greaseproof paper.
- Loosely roll it up inside the paper and foil, leaving plenty of room for the pudding to expand as it bakes. Twist the ends like a cracker to seal it.
- Place the parcel directly on the rack above the roasting tin and bake for 1 hour. The pudding should be nicely browned when it is ready.
- Leave to cool in the foil for 5-10 minutes, then unwrap and serve warm with custard and maybe an extra dollop of jam..
Notes
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- Don't worry if your roly-poly splits or oozes some jam as it cooks, that's totally normal. You can minimise cracking by not rolling it up or wrapping it too tightly, it needs some room to expand as it cooks.