Gluten Free Jam Roly Poly

5 from 4 votes

Gluten Free Jam Roly Poly

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert, Tea Time

Cuisine: British, Budget

Keyword: Dairy Free, Egg Free, Gluten Free, Jam, Old Fashioned, Pudding, Roly Poly, Steamed, Suet, Traditional, Vegan

Servings: slices

Calories: 276kcal

Author: Glutarama

Equipment

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

Metric - US Customary

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