Jam roly poly with custard

6
50 minutes

Ingredients

Roly poly

  • 225g of self-raising flour
  • 115g of suet
  • 8 tbsp of water
  • 4 tbsp of raspberry jam, warmed through to loosen
  • 1 egg, beaten with a dash of milk, to glaze
  • caster sugar
  • butter for greasing

Custard

  • 600ml of whole milk
  • 6 egg yolks
  • 70g of caster sugar
  • 1 tsp vanilla extract

Method

1
Preheat the oven to 200°C/gas mark 6 and lightly grease a large roasting tin with butter
2
Sift the flour into a bowl and add a pinch of salt, the suet, a few sploshes of water and mix all together. The aim is to get a soft dough that is not sticky so add the water sparingly at first
3
Turn out onto a floured surface and roll with a floured rolling pin into a rectangle, roughly 20cm x 30cm. Spread the jam evenly across the surface, making sure you leave a border all around the edge
4
Starting with the long side closest to you, roll the border over the jam, then continue to roll up the dough around the jam like a swiss roll. Press the edge and ends together gently to seal. Place the roly poly in the buttered roasting tin and brush with the egg mix to glaze
5
Sprinkling all over with a healthy amount of caster sugar, then place in the centre of the oven and bake for 35–40 minutes until golden brown
6
Meanwhile, make the custard by beating the egg yolks and sugar together in a bowl until creamy. Add the milk and vanilla extract to a pan over a medium heat and bring to the boil
7
Place the bowl with the egg yolk mixture over another pan with a small amount of simmering water, making sure the bowl doesn't touch the water. Slowly pour the hot vanilla milk over the egg yolks, whisking continuously until smooth and thickened
8
To test if the custard is ready, dip a wooden spoon into the mixture, if it sticks to the back of the spoon and a line remains when you draw through it with your finger, then it's ready
9
To serve, slice the cooked roly poly into generous pieces and pour over the warm custard