Jam roly poly

This dessert is a proper old school classic & it's the perfect dessert not only at this time of year when it's cold and grey, but also when you want something that's easy to make up & you don't need to wait for it to cool - piping hot staright out the oven with lashings of custard - perfect

I also love the fact that you can pretty much use whatever jam takes your fancy- raspberry, strawberry, apricot or even cherry. I have have even once used chocolate spread with orange zest for the filling  .. No surprise it was a hit with the kids

To make my jam roly poly you will need:

250g self raising flour

50g unsalted butter - plus a little extra for greasing

50g vegetable suet

145-150 ml milk

150g jam 

• Preheat your oven to 160c fan. 
• Place a large sheet of foil on your work surface, then a peice of greaseproof paper the same size. Lightly grease the greaseproof paper with butter all over.    
• Place your flour, butter and suet into a bowl and rub together until you get a breadcrumb like mixture. 
• Slowly add in the milk and mix together and mix together  to form a soft dough. 
• Lightly flour your work surface and roll the dough out to a square measuring about 25x25cm Spread the jam all over the square leaving a 1 inch border all around the edge
• With the longest side facing you, tightly roll the sqaure up into swiss roll. Cut off 1cm of pastry off either ends.Place the rolled up pastry onto the greaseproof paper, and roll it up encasing it in the paper and foil loosely- the roly poly will expand as it cooks which is the reason for rolling loosley
• Twist the ends tightly, like the ends of a cracker. Place onto a baking tray and bake for an hour.Remove from the oven and leave to stand just for a couple of minutes just to let any excess steam escape, serve whilst still hot with custard