The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chocolate and raspberry jam roly-poly

You'll need

225 gm (1½ cups) self-raising flour 2 tbsp Dutch-process cocoa ½ tsp baking powder 100 gm caster sugar 150 gm beef suet, coarsely grated (see note) 125 ml (½ cup) milk 175 gm raspberry jam, plus extra to serve To serve: vanilla ice-cream   Chocolate cream 200 ml pouring cream 150 gm dark chocolate (70% cocoa solids), finely chopped


  • 01
  • Sift flour, cocoa and baking powder into a bowl, then stir in caster sugar. Add suet and milk and stir to form a soft dough. Form into a disc, wrap in plastic wrap and refrigerate until firm (30 minutes). Roll out on a lightly floured surface to a 20cm x 30cm rectangle and spread with jam, leaving a 2cm border. Roll up into a short cylinder, wrap loosely in baking paper, then two layers of foil, and tie the ends with kitchen string. Place in a large steamer placed over a saucepan of simmering water and steam for 2 hours, topping saucepan up with extra water if necessary.
  • 02
  • Meanwhile, for chocolate cream, stir cream and chocolate occasionally in a saucepan over low heat until melted and smooth (3-4 minutes). Keep warm.
  • 03
  • Remove roly-poly from steamer, cool slightly then unwrap and thickly slice. Serve warm with chocolate cream, vanilla ice-cream and extra raspberry jam.
Note Suet is available from butchers; you may need to order it.

This recipe is from the August 2012 issue of Australian Gourmet Traveller.

This roly-poly is another example of how good a steamed pudding can be. This version contains suet, which gives the pudding the lovely lightness that only suet can provide, but feel free to substitute butter.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.