Vegan Jam Roly Poly
A vegan take on Jam Roly Poly, the classic British steamed pudding I loved so much at school. Serve hot with custard for a nostalgic dessert you'll crave often. This oven-friendly recipe is made with vegetable suet to create a plant-based option.
Servings: 0
Equipment
- Large, deep baking tray
- Oven-safe wire rack
- Aluminium foil
- Baking parchment
- Pastry brush
Ingredients
- 225 g self-raising flour (or plain flour with 2 1/4 tsp baking powder added)
- 25 g caster sugar
- 1/8 tsp salt
- 1/2 tsp ground cardamom or 1 tsp vanilla extract
- 100 g vegetable suet
- 120 ml dairy-free milk room temperature
- 175 g raspberry jam stirred to loosen
- 3 tbsp dairy-free milk
- 1 tbsp Demerara sugar
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4.
- Lay a 50cm wide piece of foil on a work surface. Place a 30cm piece of baking parchment on top of the foil and grease it lightly with oil. Set this aside.
- In a bowl, mix together the flour, caster sugar, cardamom, salt and vegetable suet.
- Add the milk and mix to form a shaggy dough. Knead gently for 2-3 minutes until the dough is soft and slightly elastic.
- Dust a clean work surface with flour and roll the dough into a large rectangle, about 30cm x 15cm.
- Spread the jam all over the surface of the dough, leaving a 1cm gap at the edges to prevent overspill.
- With the longest edge closest to you, begin to roll the dough into a log, like how you’d roll up the dough for cinnamon buns.
- Carefully lift the roll and place it on the greased baking parchment, near the edge. Roll the log in the baking parchment/foil loosely. If it’s too tight, it won’t have enough space to expand.
- Fill a large roasting tin with boiling water and place an oven-safe baking rack on top. Place the wrapped Roly Poly on top of the rack.
- Bake for 35 minutes. Remove from the oven and allow to cool for 10 minutes. Increase the oven temperature to 200°C/400°F.
- Unwrap the Roly Poly and brush the with the milk. Sprinkle with Demerara sugar. Return the Roly Poly to the oven for 5 minutes until golden all over. Allow to cool for 10 minutes.
- Cut the Vegan Jam Roly Poly into thick slices and serve with hot custard.
Video
Notes
How to freeze Vegan Jam Roly Poly
Allow the cooked Vegan Jam Roly Poly to cool completely. Wrap it in cling film and then a layer of aluminium foil. Place into a freezer-safe bag or container and freeze for up to 3 months. Defrost at room temperature and then reheat in a pre-heated oven at 180°C/375°F for 10-12 minutes.
Vegan Custard
I love this recipe for thick and creamy Vegan Custard from The Veg Space. It's my go-to recipe and tastes so wonderful with this Vegan Jam Roly Poly. The perfect plant-based pudding!
Flavours
Cardamom is optional in this recipe. Feel free to leave it out for a more traditional take on Vegan Jam Roly Poly.
I use raspberry jam but strawberry, blackberry or even cherry jam would be delicious options for Roly Poly.