A vegan take on Jam Roly Poly, the classic British steamed pudding I loved so much at school. Serve with custard for a warm, nostalgic dessert you’ll crave often. So delicious!
This oven-friendly recipe is made with vegetable suet to create a plant-based option.
Suet in the traditional sense is a raw animal-derived fat. It’s usually sourced from beef or mutton and has many cooking applications from pastry to dumplings. It is not the same as lard.
Since this recipe for Jam Roly Poly is vegan, it calls for vegetable-based suet. Vegetable suet is made from vegetable fats and tossed with wheat flour to keep the fat pellets separate.
The texture is wax pellet-like and soft when pressed between the fingers. Buy it from the supermarket and store in a cool, dry place. I like this brand of vegetable suet.
It’s entirely possible to make Jam Roly Poly without suet. The texture will however, be different if you use a hydrogenated fat (fat with water) such as vegan butter or spread.
Suet is a form of non-hydrogenated fat which produces a crumbly, soft pastry-like finish. Therefore, if you use vegan block with water listed in the ingredients, the finish will be more doughy.
For a vegan Jam Roly Poly without suet, virgin or refined (odourless) coconut oil is a better option than vegan block or butter.
Time needed: 1 hour.
Vegan Jam Roly Poly recipe
Pre-heat 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 (optional), 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.
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 a cinnamon bun.
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.
Stir together the agave and dairy-free milk. Unwrap the Roly Poly and brush the with the milk mixture. 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.
Think cinnamon roll! Indeed, if you can make cinnamon rolls, this process will be a breeze. Due to the sticky and splodgy nature of jam, be sure to leave a border around it to avoid overspill.
It’s normal for Jam Roly Poly to crack a little while it cooks. The foil and baking parchment wrap should be left slightly loose so the pudding has room to expand.
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/350°F for 10-12 minutes.
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!
I use raspberry jam but strawberry, blackberry, cherry or even plum jam would be delicious options for Roly Poly.
Cardamom is optional in this recipe. Feel free to leave it out for a more traditional take on Vegan Jam Roly Poly.
You can replace the cardamom with 1 tsp vanilla extract, 1/2 tsp ground nutmeg or 1/2 tsp ground cinnamon which is especially delicious with a strawberry jam filling.
Fresh orange zest or lemon zest also make for great additions to the suet dough.
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