Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 6–8
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the jam roly-poly
- softened butter, for greasing
- ½ lemon, juice only
- 6 tbsp raspberry jam
- 225g/8oz self-raising flour, plus extra for dusting
- 115g/4oz shredded suet
- 1 tsp salt
- 120ml/4fl oz milk
- 1 free-range egg, beaten, to glaze
- 50g/1¾oz caster sugar, for sprinkling
For the custard
- 600ml/20fl oz milk
- 1 vanilla pod
- 5 free-range egg yolks
- 20g/¾oz cornflour
- 70g/2½oz light brown sugar
To serve
- fresh raspberries and mint leaves, to garnish
Method
To make the jam roly-poly, start by greasing and lining a large roasting tin. Combine the lemon juice and jam in a small saucepan and warm gently.
Mix the flour, suet and salt in a large bowl to combine. Add just enough of the milk to bind the mixture. Dust a work surface with flour and roll out the dough into a rectangular shape about 1cm/½in thick. Brush the dough evenly all over with the warmed jam. Roll the dough up from one of the short ends and wrap in greaseproof paper, then in kitchen foil, making sure it is well sealed. Place in the roasting tin, seam-side down and chill overnight.
Preheat the oven to 220C/200C Fan/Gas 7. Place the wrapped roly-poly in the oven for 20 minutes, then remove the foil, brush with beaten egg, sprinkle with caster sugar and place back in the oven to bake for another 10 minutes.
To make the custard, bring the milk and vanilla to scalding point in a saucepan over a low heat. Mix the yolks, cornflour and sugar in a large bowl, then pour the hot milk into the egg mixture, stirring constantly. Remove the vanilla pod and pour the custard back into the pan. Stir continuously over a low heat until thickened and there are no lumps.
To serve, cut the roly-poly into slices and place in serving bowls. Pour over the custard and garnish with the raspberries and mint.