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Home » Dairy Free Recipes » Gluten Free Jam Roly Poly

Gluten Free Jam Roly Poly

Puddings and Desserts, Recipes

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This is not just any Gluten Free Jam Roly Poly, this is a dairy free and egg free Jam Roly Poly too! I’ve wanted to make this recipe gluten free and dairy free for sometime now but kept putting it off.

It’s one of those traditional old fashioned recipes that you manage to put on a pedestal and imagine it to be super difficult to make. Of course, as with most old fashioned recipes, the exact opposite is true. This Jam Roly Poly could not be more so the case.

I got out my trusty Mrs Beeton’s ‘Book of Household Management‘ and there it was, the recipe for a simple suet crust add some jam and hey-presto. Didn’t I have egg on my face. Let me rephrase that, there was no egg in the recipe so this is in fact a Vegan Jam Roly Poly too if you make it with my Homemade Gluten Free Suet Recipe.

Gluten Free Jam Roly Poly

Table of contents

  • Where does Roly Poly come from?
  • How to make a gluten free and vegan suet?
  • Can you buy gluten free suet?
  • Kitchen equipment and accessories you’ll need
  • How do you make a Jam Roly Poly from scratch?
  • How to wrap a Jam Roly Poly ready for cooking?
  • How do you cook a Jam Roly Poly?
  • How do you store a Roly Poly?
  • Custards to go with your Jam Roly Poly
  • Other comfort puddings made gluten free and vegan
  • Vegan Jam Roly Poly Recipe

Where does Roly Poly come from?

The dish was invented in the early 19th century and comprises a flat suet pudding spread with jam, rolled and steamed

The Guardian – The Joys of Jam Roly Poly

Jam Roly Poly is 100% British and can be dated back to 1845 all thanks to Eliza Acton a food writer and poet who lived 1799-1859. Her recipe for Roly Poly was printed in her book ‘Modern Cookery for Private Families‘. This recipe gave you the option to use jam, marmalade or (sweet) mincemeat.

Mrs Beeton republished a similar recipe in 1867 in her ‘Book of Household Management‘ but this just suggested jam as a filling.

Do you add sugar to a Jam Roly Poly crust?

Traditional puddings were never sweet or meant to be served after dinner or at teatime. Traditional puddings were savoury, tended to be packed with suet and/or butter and steamed. Take the Traditional Steak and Kidney Pudding or the Yorkshire Pudding as an example of this.

In 1874 the UK Government removed heavy taxes on sugar, making it more widely available for all classes and not just the upper middle and upper classes who had, up until then, enjoyed in it their tea and coffee.

This seem to coincide with puddings becoming sweet so we can assume it had a great deal to do with the evolution of puddings as we know them now.

Some recipes on the internet have sweet crusts for their Jam Roly Poly’s but I’ve kept mine old fashioned and more authentic to the Mrs Beeton version from 1867.

That said, I have added a teaspoon of vanilla extract which you are free to omit if you like.

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How to make a gluten free and vegan suet?

Homemade Gluten Free Suet Recipe
This super simple recipe for making your own gluten free suet is a great way to open up lots of exciting recipes you’d possible not considered before such as Jam Roly Poly, Steak & Kidney Puddings and of course the old favourite; dumplings.
Check out this recipe
How to make Easy and Quick Gluten Free Suet with two ingredients

Can you buy gluten free suet?

Yes you can, it is available on The Vegan Kind Supermarket. The brand Suma make a gluten free vegetable suet that costs £2.19 before P&P. You can also now buy a vegetable suet from Tesco and Morrisons that is made with rice flour rather than WHEAT. It’s worth pointing out that the UK brand Atora is NOT gluten free as it has WHEAT in it.

OR – you can make your own gluten free suet using a £1 block of vegetable fat and some gluten free flour and end up with 300g of suet that will keep in your fridge of freezer for months.

Kitchen equipment and accessories you’ll need

  • Large mixing bowl
  • aluminium foil
  • greaseproof baking paper
  • medium jug
  • kitchen scales
  • silicone spatula
  • pastry brush
Gluten Free Jam Roly Poly

How do you make a Jam Roly Poly from scratch?

I find it’s much more effective to measure out the dry ingredients into a large bowl, then heat the milk or plant alternative with the butter or butter alternative with a dash of vanilla extract. This wet mix of ingreidents is then poured into the centre of the dry ingredients and I simply work the mixture gently with a spatula in a figure of eight until its only just combined.

The key to this suet crust is to NOT OVERWORK IT.

Keeping that in mind I tend not to roll the suet crust out but instead I place the suet dough onto a very well floured surface and press the dough gently into a short rectangular shape about 24x28cm.

The dough is very light a soft so take care rolling it towards you once covered with jam.

I use a cake spatula to help me transport the rolled pudding over onto the prepared paper and foil sheets. But you can use whatever kitchen utensils you have handy to do this (maybe two fish slices?).

How to make a Jam Roly Poly by Glutarama
How to make a Jam Roly Poly by Glutarama

How to wrap a Jam Roly Poly ready for cooking?

The fact you have to wrap your Jam Roly Poly, before steaming it in the oven, might put some people off making this recipe. I’m not going to lie, it did me in the beginning.

Hand on my heart, this is super simple – I promise.

STEP ONE: You’ll need a length of foil and an equal length of baking paper. No need to grab a measuring tape just cut a piece one or two inches longer than the distance from your elbow to your finger tips.

STEP TWO: With some melted butter/plant butter (about 1tbsp) brush the baking paper liberally, then place it (greased side up) on top of the foil.

STEP THREE: take the short side of both ends of the foil and paper and create a crease or ‘Z’ to make an expansion joint. Much like you would for the top of a Delicious Gluten Free Christmas Pudding.

STEP FOUR: Once you’ve made your Roly Poly, gentle place it above the expansion joint (seam side down) and roll the pudding towards you wrapping it in the foil and paper as you go. Now the top of your Roly Poly is directly in line with the expansion joint.

STEP FIVE: secure both ends by pinching the foil and folding it in on itself, taking care not to squish the pudding inside.

There you have it, you’ve wrapped your Jam Roly Poly and can now place it in the oven over a pan of boiled water to steam.

fold your foil/paper in a zig-zag
How to make a Jam Roly Poly by Glutarama
the expansion joint

How do you cook a Jam Roly Poly?

So I’ve alluded to the fact that you have to steam a Jam Roly Poly but it’s not steaming as you would expect. This form of steaming is perfect for keeping the pudding moist but at the same time giving it a delicious crust.

Traditional Jam Roly Polys are not golden and crisp to the finish, if fact they can often look pale and uninteresting. Lets face it, many traditional recipes from the 19th Century aren’t going to win any beauty contests.

Another thing to remember is that whilst this appears to be similar to the familiar Swiss Roll, it is not, so don’t expect your Roly Poly to form a beautiful spiral. These puddings are rather more flat and dense in structure owing to the pre-rolled before cooking method and the heaps of fat in them.

Cooking a Jam Roly Poly could not be simper.

Before you set to work wrapping your pudding, turn the oven on to 180°C | 160°C fan | 350°F | Gas 4. Next, place a roasting tin or the grill tray in the bottom of the oven and boil the kettle.

Pull the tray out far enough to pour half a kettle of boiled water into the tin or tray and gently push back into place on the bottom of the oven.

Pop your shiny wrapped pudding into the oven on the shelf directly above your pan of steaming water, close the door and leave it to steam/bake for 60 minutes.

Gluten Free Jam Roly Poly

How do you store a Roly Poly?

Ideally this traditional dessert should be made and then served straight from the oven. However, over the course of my development to make this a gluten free, dairy free and vegan Jam Roly Poly, I made a few puddings. This meant lots of pudding for the family who didn’t always feel like pudding!

Therefore, I can confirm that this can be made and then reheated in the microwave. I would recommend portioning it into slices fresh from the oven and then reheat slices as you want them. I kept my Roly Poly in its wrapping in a Tupperware container on the kitchen worktop for a couple of days but you can keep yours in the fridge if you have a warm home.

Custards to go with your Jam Roly Poly

Quick and Easy Dairy Free Custard
A quick guide to making dairy free vanilla custard using safe instant custard powders. There is also guidance on how to make your very own instant custard powder for the store cupboard.
Check out this recipe
Dairy Free and Vegan Custard - Glutarama
Homemade Vegan Custard Recipe
A quick guide to making dairy free, egg free vanilla custard using just three ingredients to make a vegan custard powder. Simply add you favourite dairy free alternative milk and you're ready to enjoy with a delicious gluten free and vegan pudding (Self Saucing Chocolate Pudding used as serving suggestion) This recipe makes enough custard for two people.
Check out this recipe
Gluten Free Self Saucing Chocolate Pudding by Glutarama
Gluten Free Jam Roly Poly

Other comfort puddings made gluten free and vegan

Self Saucing Lemon Pudding - gluten free, dairy free and vegan
Lemon Self Saucing Pudding (GF, DF, Ve)
Gluten Free Self Saucing Chocolate Pudding by Glutarama
Chocolate Self Saucing Pudding (GF, DF, Ve)
Gluten Free Chocolate Goo Pudding | Glutarama
Chocolate Goo Pudding (Gf, DF, Ve)
Sticky Date and Toffee Pudding
Sticky Date & Toffee (GF, DF, Ve)
Gluten Free Spotted Dick
The infamous Spotted Dick Pudding but adapted ever so slightly to be gluten free with a dairy free and vegan option too. This old British Classic Pudding is a household name in the UK and many have fond memories of their grandparents homemade puddings. Slightly sweet, steamed pudding always best served with lashing of hot custard.
Check out this recipe
Gluten Free Spotted Dick also made dairy and egg free buy Glutarama

Vegan Jam Roly Poly Recipe

If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.

Gluten Free Jam Roly Poly

Gluten Free Jam Roly Poly

Glutarama
A delicious free from version of the famous traditional British pudding. This Jam Roly Poly has been adapted to be gluten free, dairy free and vegan using my own gluten free suet recipe. Tastes just like your Nan used to make and now you can make it for the next generation.
5 from 2 votes
Print Recipe Pin Recipe
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert, Tea Time
Cuisine British, Budget
Servings 8 slices
Calories 276 kcal

Equipment

  • large glass bowl
  • baking paper
  • foil/aluminium
  • silicone spatula
  • silicone pastry brush
  • 500 ml glass jug
  • Kitchen Scales

Ingredients
 
 

For the dry ingredients

  • 250 g gluten free self raising flour
  • 50 g tapioca starch see notes if you have none
  • 50 g gluten free vegetable suet
  • ¼ tsp salt

For the wet ingredients

  • 200 ml dairy free milk
  • 50 g butter or butter alternative (I use Flora plant butter) plus a little extra for greasing
  • 1 tsp vanilla extract

For the filling

  • 150 g jam I use seedless raspberry, but strawberry is also delicious

Instructions
 

To make the suet crust

  • To make the gluten free suet crust, add the dry ingredients (flour, suet, salt) to a large bowl mix to combine and make a well in the middle.
  • In a medium jug, measure out the milk you plan to use and add the butter cut into small cubes. Heat this is the microwave for approx. 30 seconds so the butter starts to melt.
  • Stir the milk and butter (obviously plant based in this case) until the butter has melted and the liquid has cooled to hand temperature. Add the vanilla extract now too.
  • Pour the liquid into the well you made in the dry ingredients and using a silicone spatula, make a figure of eight pattern in the ingredients until they have come together.
    TOP TIP: do not over work this suet dough, it needs to be rough.
  • Set the bowl aside (the suet crust dough will thicken slightly) and make your foil and paper jacket for you Roly Poly.

To make the paper and foil wrapping

  • Cut a piece of foil, then a similar length piece of baking paper (I measure a few inches more then the length of my elbow to my finger tips). Place the paper on top of the foil.
  • Grease the paper with a little extra melted butter. I use a silicone pastry brush to do this.
  • Next take the short sides of the foil and paper layers and crease a zig-zag or letter 'Z' into the foil and paper. This is your expansion joint for you Roly Poly to grow.

Prep the oven for steaming

  • Preheat your oven to 180°C | 160°C fan | 350°F | Gas 4. Next place a roasting tin or the grill tray in the bottom of the oven and boil the kettle.
  • Pull the tray out far enough to pour half a kettle of boiled water into the tin or tray and gently push back into place on the bottom of the oven.

To make your Roly Poly

  • Now your suet crust will have thickened a little and be more manageable to hold. Place the dough onto a very well floured surface and start to press the dough gently into a short rectangle approx. 24x28cm.
  • Next spread the jam over your suet crust.
    TOP TIP: stir up the jam before spreading it. you'll loosen up the jam and make easily spreadable.
  • Spread to the edges, no bit of crust wants to be missed out here!

To roll and wrap the Roly Poly

  • Now you can roll your Roly Poly. Starting with the edge furthest away from you gently roll the crust until you've roll all the dough into a swiss roll shape.
  • This bit is tricky but now move the rolled pudding over to the prepared foil and paper wrapping. Place the Roly Poly one side of the expansion joint with the seam facing down.
  • Now roll the pudding towards you with the foil and paper as you go. Your 'tidy' top side of the Roly Poly will roll onto the expansion joint as you go (making the expansion joint sit on the top of the pudding as it cooks).
  • Tuck in the ends of the foil and paper wrap and squeeze them together to seal – don't get overzealous and squash your pudding.

To cook the Jam Roly Poly

  • Pop your shiny wrapped pudding into the oven on the shelf directly above your pan of steaming water, close the door and leave it to steam/bake for 60 minutes.

Notes

Tapioca Starch is a great ingredient to make bready bakes more elastic with a bit of chew. This is a great ingredient to add to gluten free bakes that may otherwise be crumbly or tough. 
 
If you do not have any tapioca starch you can simply add the equal amount in GF self raising flour HOWEVER, as tapioca starch is more thirsty, you may find you need less liquid so I’d recommend adding leave a bit at the end and then add all the liquid if you think your suet crust needs it.

Nutrition

Nutrition Facts
Gluten Free Jam Roly Poly
Amount per Serving
Calories
276
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
35
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
18
mg
6
%
Sodium
 
132
mg
6
%
Potassium
 
54
mg
2
%
Carbohydrates
 
39
g
13
%
Fiber
 
3
g
12
%
Sugar
 
11
g
12
%
Protein
 
4
g
8
%
Vitamin A
 
254
IU
5
%
Vitamin C
 
3
mg
4
%
Calcium
 
59
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dairy Free, Egg Free, Gluten Free, Jam, Old Fashioned, Pudding, Roly Poly, Steamed, Suet, Traditional, Vegan
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03/11/2022 · 3 Comments

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Comments

  1. Chloe says

    15/11/2022 at 5:13 pm

    I love that you use suet, you can’t beat a great suet pudding, I love this!

    Reply
  2. Helen says

    10/11/2022 at 12:00 pm

    Now THAT is a proper pudding! Looks gorgeous and I love that it’s vegan too.
    Thanks for joining in with #cookblogshare

    Reply
    • Glutarama says

      10/11/2022 at 2:49 pm

      Gotta love a proper British Pud! x

      Reply

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Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary needs. With over 13 years experience of cooking gluten free from scratch. Welcome to my site you lovely person now learn how to make anything gluten free with me!

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