A nostalgic British jam roly-poly — a light suet sponge rolled around raspberry jam and steam-baked until pillowy. Pure comfort served with lashings of hot custard.
- 50g Butter
- 250g Self-Raising Flour
- 1 small Vanilla
- 50g Suet
- 150ml Milk
- 100g Raspberry Jam
- to serve Custard
Video
Preparation
- Put a deep roasting tin on the bottom shelf of the oven with another shelf directly above it. Pull the tin out, fill two-thirds with boiling water, then slide it back in. Heat the oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm), sit the greaseproof on top of the foil, and butter it.
- Tip the butter, flour and vanilla seeds into a food processor and pulse until the butter disappears, then tip into a bowl. Stir through the suet, pour in the milk, and work together with a cutlery knife to a sticky dough, adding a drop more milk if needed.
- Tip the dough onto a floured surface, pat together, then roll out to a square roughly 25 x 25cm. 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 and pinch the ends. Lift onto the greased paper join-side down, loosely bring the paper and foil around it, and scrunch the edges to seal — leave room for it to puff.
- Lift the parcel onto the rack above the water tin and cook for 1 hour.
- Let it sit for 5 minutes, then unwrap, thickly slice, and serve with custard.
