Jam roly-poly

Pre-heat the oven to 200C/180C Fan/Gas 6. Place a wire rack over a roasting tin. Cut a 30cm-long piece of baking paper, then grease one side with butter. Make a pleat along the middle, lengthwise. This will allow the roly-poly to expand as it cooks. Cut a 35cm length of extra-strong foil from a 45cm-wide roll. Boil the kettle.

Sift the flour and salt into a bowl. Rub in the butter with your fingertips. Add the sugar and suet, then stir until evenly mixed. Pour in the milk and mix with a knife to make a firm, but not sticky, dough. Roll out on a lightly floured surface to a 22cm x 30cm rectangle. Spread one side with jam, leaving a 1.5cm-wide jam-less border. Brush the border with milk.

Roll up from the short end (like a Swiss roll) and pinch the edges together to seal in the jam. Put the roly-poly onto the greased side of the baking paper and roll up, twisting the ends of the paper like a Christmas cracker.

Wrap it in the foil, sealing the edges tightly, but leaving enough room for the roly-poly to expand and the air to circulate. Fill one third of the roasting tin with boiling water. Put the parcel on the wire rack over the roasting tin, making sure the boiling water doesn’t touch the foil. Bake for 45 minutes. Carefully unwrap, slice and serve with hot custard.