Traditional Suet Pastry Jam Roly-Poly

Nov 3, 2026 · By VanillaGoods

Baking Frostings fillings toppings Easy

Suet pastry is a British dough of flour, shredded beef suet and water, used for puddings and dumplings. Here it is rolled around jam and baked as a roly-poly, producing a soft, rich, spongy pastry. Makes 1 roly-poly roll in about 55 minutes.

Prep 15 min

Cook 40 min

Total 55 min

Yield 1 roly-poly roll

Ingredients

Adjust yield

roly-poly roll

2 cups (250 g)all-purpose flour
2 tsp (8 g)baking powder
¼ tsp (2 g)fine salt
4 ½ oz (125 g)shredded beef suet
½ cup (130 ml)cold water, about
½ cup (150 g)thick jam
1 tbsp (15 ml)milk, for brushing

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Heat the oven to 400 F (200 C). Mix the flour, baking powder, salt and suet.
Stir in enough cold water with a knife to make a soft, slightly sticky dough.
Roll to a 10x12-inch rectangle on a floured board.
Spread the jam over it, leaving a 1/2-inch border; brush the edges with milk.
Roll up from a short end, sealing the ends, and place seam side down on a parchment-lined sheet.
Brush with milk and bake 35 to 40 minutes, until golden and a skewer in the roll comes out hot.
Rest 5 minutes, then slice and serve warm.