Jam roly poly & custard

Name: Jam roly poly & custard
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 tbsp softened butter or vegetable oil, for greasing; 150 g self-raising flour, plus more for dusting; 1 tbsp caster sugar; 75 g shredded beef suet (or you can use vegetable suet if you prefer); 100 ml milk; 4 tbsp jam, plus 2 tbsp for plating

Half a packet of suet languishing in your cupboard? If you're in need of comfort food, jam roly poly is the reigning monarch.

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Serves4
CourseDessert
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

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1 tbsp softened butter or vegetable oil, for greasing
150g self-raising flour, plus more for dusting
1 tbsp caster sugar
75g shredded beef suet (or you can use vegetable suet if you prefer)
100ml milk
4 tbsp jam, plus 2 tbsp for plating

For the custard

200ml whole milk (or single cream, see tips)
3 tbsp caster sugar
1 tsp cornflour
½ tsp vanilla extract
1 eggs

Preheat the oven to 200ºC, gas mark 6. Grease a piece of baking parchment, about 30x40cm with the butter or oil. In a large bowl combine the flour, sugar, suet and a small pinch of salt. Slowly and gently mix in the milk until just combined – you don’t want to break down the suet too much. Gently knead on a lightly floured surface to make a soft and delicate dough.
Roll the dough to roughly to 20x30cm, then evenly spread with 4 tbsp jam, leaving a 1cm border all around the edge. Roll this up from the short end, as compact as possible, trying not to squeeze the jam out.
Transfer onto the greased paper, seam-side down. Loosely wrap the dough in the paper, leaving room for the roll to expand. Twist the ends like a Christmas cracker and secure with kitchen string.
In a similar style, wrap the log in a sheet of kitchen foil approx 50cm long, making sure there is space for the roll to expand, and tightly twist the ends to seal.
Place the roly poly into a small metal dish that fits inside a larger roasting tin. Pour boiling water into the large tin, to around half the height of the smaller one. Wrap with a tent of foil, bake for 30 minutes, then remove the outer foil and carefully turn the roly poly over so the underside is now the top. Bake, without the tent of foil, for 20 minute mores.
Make the custard while you wait. Pour the milk into a small pan and bring to a gentle simmer, stirring to ensure it doesn’t catch. In a heatproof bowl, beat together the remaining ingredients with a pinch of salt until combined.
In a steady and gentle stream, pour the hot milk into the beaten egg mixture and whisk continuously, leaving a splash of the milk in the pan. Return the mix to the pan with the reserved milk, mixing continuously.
Using a rubber spatula, gently stir the custard over a medium heat, making sure you get the bottom and edges of the pan. Cook until thickened and smooth, around 5-6 minutes.
Remove the roly poly from the oven and carefully remove the foil and parchment. For more of a golden crust, place it back in the oven, unwrapped, for 10 minutes.
Slice the roly poly into thick slices. Add a dollop of jam to each serving plate or wide bowl, then top with a slice of roly poly. Fill the plates with a generous amount of custard.