65min 4 ppl
Vegan Jam Roly-Poly
110 minutes
4 people
Hardover 60 min or 12+ steps
110 min · 9 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 5g
Carbs 78g
Fats 18g
About this dish
A tender, jammy British classic made entirely plant-based. Cold grated coconut oil creates a suet-style pastry that steams to a pillowy crumb, then a quick oven blast delivers that irresistible lacquered, caramelised crust filled with luscious high-fruit jam.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Lemon zestfinely grated1 tsp
Dairy & Eggs
- Cold plant-based milk (oat or soy)120 ml
- Plant-based milk (extra, if needed)1 tbsp
- Plant-based milk (for brushing)1 tbsp
Tins & Jars
- High-fruit strawberry or raspberry jam200 g
Dried Goods
- Self-raising flour200 g
- Baking powder1 tsp
- Caster sugar25 g
Spices & Seasonings
- Fine sea salt1 pinch
Oils & Condiments
- Coconut oilsolid and very cold, coarsely grated100 g
- Apple cider vinegar1 tsp
Utensils
- Large mixing bowl
- Small bowl
- Box grater
- Whisk
- Butter knife
- Rolling pin
- Baking parchment
- Aluminium foil
- Large deep pan with lid
- Steamer basket or trivet
- Small baking tray
- Pastry brush
Method
1
Stir the apple cider vinegar into the 120 ml plant-based milk and set aside for 2 minutes to curdle into a vegan buttermilk. Zest the lemon and stir it into the jam in a small bowl. Grate the cold coconut oil on the coarse side of a box grater directly onto a plate and return it to the freezer for 5 minutes.
Approx. 7 minutes
2
Whisk the flour, baking powder, caster sugar, and salt together in a large bowl. Add the frozen grated coconut oil and toss quickly with your fingertips until the mixture resembles rough, pebbly breadcrumbs — work fast to keep everything cold.
Approx. 5 minutes
3
Pour in the vegan buttermilk and stir with a butter knife until the dough just comes together into a shaggy mass; add the extra tablespoon of milk only if dry patches remain. Turn out onto a lightly floured surface and bring together gently — do not knead.
Approx. 3 minutes
4
Roll the dough into a rectangle approximately 25 cm × 20 cm and 1 cm thick, with the long edge facing you. Spread the lemon-spiked jam evenly over the surface, leaving a 2 cm border on the far long edge. Brush the bare border with a little plant-based milk.
Approx. 5 minutes
5
Roll the pastry away from you into a firm log, pressing the seam gently to seal. Place seam-side down on a large sheet of baking parchment, brush the top with plant-based milk, then wrap loosely in the parchment and twist the ends like a Christmas cracker. Wrap the whole parcel loosely in a layer of foil, leaving room for the pastry to expand.
Approx. 5 minutes
6
Set a steamer basket or trivet inside a large deep pan, add enough boiling water to come 4 cm up the sides, and lower the foil parcel in. Cover tightly with a lid and steam over a medium-low heat — maintaining a steady gentle boil — for 75 minutes, topping up with boiling water halfway through if the level drops.
Approx. 75 minutes
7
While the roly-poly steams, preheat the oven to 200°C fan (220°C conventional).
Approx. 10 minutes
8
Remove the parcel from the steamer, unwrap the foil and parchment, and transfer the roly-poly to a small baking tray. Bake in the hot oven for 12–15 minutes until the surface is deep golden and the jam visible at the ends is bubbling and caramelised.
Approx. 15 minutes
9
Rest on the tray for 5 minutes before slicing into four thick rounds. Serve with vegan custard or oat-milk ice cream.
Approx. 5 minutes
