Instructions
Step 1. Preheat the oven to 375°F (190°C). Lightly grease a baking tray or line it with parchment paper.
Step 2. In a large bowl, combine the self-raising flour, shredded suet, sugar, and salt.
Step 3. Gradually add the milk and mix until a soft dough forms.
Step 4. Turn the dough onto a lightly floured surface and roll it into a rectangle approximately 12 x 8 inches.
Step 5. Spread the raspberry jam evenly over the dough, leaving a small border around the edges.
Step 6. Starting from the long side, carefully roll the dough into a log and pinch the seam closed.
Step 7. Place the roll seam-side down on the prepared tray and brush the top with milk.
Step 8. Bake for 30–35 minutes, or until golden brown and cooked through.
Step 9. While the roly poly bakes, heat the milk, cream, and vanilla in a saucepan until just steaming.
Step 10. In a bowl, whisk together the egg yolks, caster sugar, and cornstarch until smooth.
Step 11. Slowly whisk the hot milk mixture into the egg mixture, then return everything to the saucepan and cook over low heat, stirring constantly, until thickened.
Step 12. Slice the warm jam roly poly and serve immediately with plenty of hot vanilla custard poured over the top.
Storage and Reheating Tips
Store leftover jam roly poly in an airtight container in the refrigerator for up to 3 days.
Store custard separately in a covered container in the refrigerator for up to 2 days.
Reheat slices of roly poly in a 325°F (165°C) oven for 10–15 minutes or microwave until warmed through.
Reheat the custard gently over low heat, stirring frequently. Add a splash of milk if it becomes too thick.
Jam roly poly can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating and serving with freshly warmed custard.
Continue on the next page