Jam Roly Poly - Serves 4


  • 200g gluten free plain flour
  • 1 tsp gluten free baking powder
  • 100g finely chopped gluten free suet (see tips)
  • 50g caster sugar
  • 150ml water
  • jam

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Sieve together the gluten free flour and baking powder four times to fully incorporate the baking powder.

Mix the suet and caster sugar into the flour. Mix in enough water to bind.

Dust the work surface with gluten free flour and roll the dough out into a rectangle, dusting the worktop between rolls so the dough doesn’t stick to it.

Roll the edges thinner than the rest of the dough. Brush the edges with water.

Spread jam all over the dough. Fold in two opposite sides of the dough one inch. Roll up the dough making sure it is sealed.

Wrap the pudding in a sheet of greaseproof paper and tin foil leaving enough space for the pudding to expand. Place in a steamer or a deep oven tin – pour boiling water halfway up the pudding, cover the whole oven tin with tin foil and place in an oven at 190°c / 375°f / gas mark 5 for 1½ hours.

Or you can bake by lining a baking tray with greaseproof paper. Place the uncovered pudding on the tray. Brush with beaten egg and bake for 45 minutes at 190°c / 375°f / gas mark 5. Serve with custard.

Gem's hints and tips

You can buy fresh beef suet from your local butcher, grate or blitz in a food processor before using. It can be stored in a freezer for up to 6 months.

Community Foods make gluten free vegetable suet. If you can’t get this use white vegetable fat and rub into the flour. For a lighter pudding, exchange 100g gluten free flour with ground almonds.

In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed. If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.

Why not try…

Try using different flavour jams or golden syrup.

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