Jam Roly-Poly

Dessert · British classic.

Ingredients

• 50g Butter
• 250g Self-raising Flour
• 1 small Vanilla
• 50g Suet
• 150ml Milk
• 100g Raspberry Jam
• to serve Custard

Method

1. Continue cooking — Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it.
2. Bring to a boil — Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in.
3. Heat the pan — Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm).
4. Continue cooking — Sit the greaseproof on top of the foil and butter it.
5. Continue cooking — Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared.
6. Mix together — Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough.
7. Continue cooking — You may need a drop more milk, depending on your flour.
8. Roll out — Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm.
9. Roll out — Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge.
10. Continue cooking — Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too.
11. Continue cooking — Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal.
12. Continue cooking — The roly-poly will puff quite a bit during cooking so don’t wrap it tightly.

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