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Raspberry Roly Poly Pudding by Marcus Wareing from his book The Gilbert Scott Book of British Food. This traditional steamed, suet dessert is wonderful served with custard, clotted cream, ice cream or all three!


I remember having Roly Poly pudding, with lashings of thick custard, when I was a child at school. I’m still fond of it today, although now prefer a big scoop of clotted cream on the side.

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250g self-raising flour
½ tsp salt
50g soft light brown sugar
125g shredded suet
100g raspberry jam
50ml milk
1 tbsp demerara sugar
custard, clotted cream or ice cream, to serve

Essential kit

You will need a deep roasting tray and a baking rack that fits inside.


Preheat the oven to 130°C/250°F/gas mark ½. Prepare a deep roasting tray with a baking rack that fits inside. Elevate the rack by using foil scrunched into balls, or metal baking rings, to ensure you can put 3cm of water in the bottom of the tray.

Mix together the flour, salt, sugar and suet. Add enough cold water to bind the ingredients to create a stiff, not sticky, dough. Roll out on a floured surface to a rectangle 1cm thick.Spread over the jam, leaving a 2cm border clear at one of the longer edges. Brush the edge without jam with milk. Roll up from the opposite long edge and press the join to seal. Brush the roll with the remaining milk and sprinkle with the demerara sugar.

Cut a good length of baking parchment and make a 2cm fold in the centre. Very loosely roll up the roly poly in the paper and loosely tie the ends with string. Pour boiling water into the roasting tray to a depth of 3cm. Set the wrapped roly poly on the rack. Cover the entire tray with foil. Place in the oven to steam for 3 hours.

Remove the pudding and allow to cool for 10 minutes, then unwrap and serve with your choice of custard, clotted cream and ice cream, or all three!

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