Jam roly-poly

Ingredients

250g/8oz self-raising flour, plus extra for dusting
pinch salt
125g/4oz shredded suet
6-8tbsp water, to bind
4 tbsp raspberry jam, warmed
a little milk, for brushing
1 free-range egg, beaten
caster sugar to glaze

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft, but not sticky, dough.
3. Turn the dough out onto a floured board and roll out to a rectangle about 20x30cm/8x12in.
4. Brush the pastry with the warmed jam, leaving a 1cm/½in border all round.
5. Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well.
6. Place on a greased baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar.
7. Bake in the oven for 35-40 minutes until golden brown.
8. Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.