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Chocolate and raspberry jam roly-poly

Australian Gourmet Traveller recipe for chocolate and raspberry jam roly-poly.

By Rodney Dunn
  • Serves 8
  • 15 mins preparation
  • 2 hrs cooking plus resting, cooling
Chocolate and raspberry jam roly-poly
Chocolate and raspberry jam roly-poly

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.


  • 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


  • 1
    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.
  • 2
    Meanwhile, for chocolate cream, stir cream and chocolate occasionally in a saucepan over low heat until melted and smooth (3-4 minutes). Keep warm.
  • 3
    Remove roly-poly from steamer, cool slightly then unwrap and thickly slice. Serve warm with chocolate cream, vanilla ice-cream and extra raspberry jam.


Suet is available from butchers; you may need to order it.
This recipe is from the August 2012 issue of

  • Author: Rodney Dunn