Jam Roly Poly

Cooking time: 1.5 hrs

Serves: 4-6

Ingredients

- 250g Self Raising Flour

- 50g Unsalted Butter (plus a little for greasing)

- 30g Caster Sugar

- 2g Salt

- 50g Shredded Suet

- 150g Milk

- 250g Raspberry Jam

Method

- Preheat your oven to 175°c, and place a tray of boiling water at the bottom. This creates a hot steamy atmosphere, that is perfect for cooking roly polys!

- Next, tear 3 sheets of tin foil and place together overlapping slight to create 1 large sheet of tinfoil. Placing a sheet of grease proof paper on top, grease with a thin layer of butter, and set this aside for later.

- Blitz together your flour, salt, sugar and butter until fully combined (it should resemble a slightly damp flour).

- Pour into a large mixing bowl, add the suet and milk, then mix together with a wooden spoon until it comes together in a smooth dough.

- Dust your hands, surface and rolling pin with flour, before rolling the dough into a rectangle 1cm thick.

- Now generously spread your raspberry jam evenly across the dough before rolling into a roly poly.

- Place your roly poly on the greased paper and tin foil you prepared earlier, bring each side together, folding and crimping along the sides to create a tent like casing around the roly poly.

- Bake on a tray in your steamy oven for 1 hour, before removing from the foil and serving with a good glug of custard.. enjoy!