Jam Roly-poly

Ingredients

• 250 g self-rising flour
• 1 pinch salt
• 125 g suet
• 90–120 ml water
• 4 tbsp raspberry jam, warmed
• to taste a little milk
• 1 egg
• 1 tsp caster sugar to glaze

Steps

1. Preheat the oven to 200°C (400°F or Gas Mark 6).
2. Sift the flour into a bowl with the salt.
3. Add the suet and sufficient water to create a soft but not sticky dough.
4. Turn on to a floured board.
5. Roll out to a rectangle about 20×30 cm (8×12 inches).
6. Brush the pastry with the warmed jam, leaving a 1 cm (½ inch) border all around.
7. Fold in this border.
8. Brush with milk.
9. With the short side towards you, roll up the pastry loosely.
10. Seal the ends well.
11. Place on a greased baking sheet, with the sealed edge underneath.
12. Brush with the beaten egg.
13. Sprinkle with caster sugar.
14. Bake in the oven for 35–40 minutes until golden brown.
15. Remove from the oven.
16. Sprinkle on a little more sugar.
17. Serve hot with home-made English custard.