Classic Suet Jam Roly-Poly with Custard

What you need

• 300 g (2 1/2 cups) self-raising flour, plus extra for dusting; US self-rising flour
• 150 g (5 oz) shredded beef suet
• 2 tbsp caster sugar
• 1 pinch salt
• 160 ml (2/3 cup) whole milk, plus a little for brushing
• 200 g (2/3 cup) raspberry jam
• butter, for greasing the paper
• 500 ml (2 cups) hot custard, to serve

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F). Set a wire rack inside a deep roasting tin.

2. 2

   Mix the flour, suet, sugar and salt in a large bowl.

3. 3

   Pour in the milk and stir with a table knife until the mixture clumps into a soft, slightly sticky dough.

4. 4

   Knead the dough on a floured surface for 1 min, just until smooth.

5. 5

   Roll it into a rectangle about 30 x 25 cm (12 x 10 in) with a short side facing you.

6. 6

   Spread the jam over the dough, leaving a 2 cm (1 in) clear border on every side. Brush the border lightly with milk.

7. 7

   Roll up the dough from the short side into a thick log and pinch the ends shut so the jam stays in.

8. 8

   Butter a sheet of baking paper larger than the log. Wrap the log loosely in it, leaving room to expand, then seal it in two layers of foil, folding the seams over twice.

9. 9

   Set the parcel on the rack and pour boiling water into the tin to a depth of 2 cm (1 in), keeping it below the foil.

10. 10

    Bake until a skewer pushed through the foil and paper comes out clean of dough, 70 min. Top up the water with boiling water halfway if the tin runs low.

11. 11

    Lift out the parcel, rest it 5 min, then unwrap it carefully, since jam can leak.

12. 12

    Cut into thick slices with a serrated knife and serve hot with custard poured over.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.