Jam roly-poly

Looking for the perfect sweet treat to have with your cuppa? Look no further than this old-school classic, the infamous jam roly-poly. Forget the supermarket-bought awful incarnations, this is easy to make and is quite affordable too.

Ingredients:

• Butter for greasing
• 50g salted butter, chilled and cut into chunks
• 250g self-raising flour, plus extra for rolling
• 1 vanilla pod, seeds scraped out
• 50g shredded suet
• 150ml milk
• 100g raspberry
• Ice-cream or custard to serve                   

Method:

1. Put a roasting tin onto the bottom shelf of the oven, with another wire shelf directly above it. Fill the roasting tin with two-thirds boiling water from the kettle, then carefully slide it back in. Heat oven to 180C.
2. Tear off a large sheet of foil and greaseproof paper (approx. 30cm by 40cm). Sit the paper on top of the foil and butter it.
3. Put butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl.
4. Add the suet and stir through, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a little more milk, depending on your flour.
5. Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25cm to 25cm.
6. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too.
7. Carefully lift onto the greased paper, join-side down, loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for one hour.
8. Let the roly-poly sit for five minutes before unwrapping, then carefully open the foil and paper, and thickly slice to serve.
9. Serve with ice-cream or custard and you'll have some very satisfied guests on your hands.

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