PB&J Jam Roly Poly

Whatever happened to suet puddings!? Bring them back we say.

20 minutes prep

40 minutes cook

Serves 6-8

Nell Carter

Ingredients

Suet pastry:

200gself-raising flour

100gshredded suet (vegetarian suet works too)

pinchsalt

2–3 tbsppeanut butter (smooth)

120mlcold water

Filling:

200gstrawberry or raspberry jam

2 tbsppeanut butter (smooth or crunchy)

To serve:

vanilla custard

A school-dinner classic, reimagined with everyone’s favourite American flavour combo. This PB&J Jam Roly Poly takes the nostalgic steamed pudding you remember and gives it a nutty twist. Served with warm vanilla custard, it’s pure comfort — the kind of pudding that takes you straight back to school, but better.

Method

Heat oven to 180°C (160°C fan).

In a bowl, mix flour, suet and salt. Rub in 2–3 tbsp peanut butter until you get a breadcrumb texture, then add cold water gradually and bring together into a soft dough.

On a lightly floured surface, roll the dough into a rectangle about 1cm thick.

Spread an even layer of jam over the pastry, leaving a 2cm border. Then, dot or swirl over peanut butter.

Roll the dough up carefully from the short side into a log, tucking the seam underneath.

For a proper jam roly poly, you need to use the old school steaming method to bake: Lay a sheet of baking paper over a sheet of foil of the same size. Place the roly poly in the centre, then bring the short edges of the foil and paper up so they meet above it. Fold them together tightly to seal, then roll down a few times, leaving a little space above the pudding for it to steam. Fold in the ends to seal. You’re aiming for a neat, tent-shaped parcel with a small air pocket inside.

Place on a baking tray and bake for 35–40 mins until golden and firm.

Slice into thick rounds and serve warm with custard, cream, or ice cream.