Ingredients:

• 220g self-raising flour, plus extra for dusting
• 110g shredded suet (or grated frozen vegetable fat ie: Trex)
• 1 tbsp caster sugar, plus extra for dusting
• good pinch of salt
• 150g full-fat milk or water, at room temperature
• 150g jam of choice

Method:

1. Preheat the oven to 200C/180C fan/gas mark 6.
2. Put 220g self-raising flour and 110g shredded suet into a large mixing bowl and use your hands or a dough scraper to crumble the suet through the flour until it is broken down and well mixed into the flour. Add 1 tbsp caster sugar and a good pinch of salt and stir to combine. Make a well in the middle of the mixture and pour in 150g milk or water, then bring all of the ingredients together into a rough dough.
3. Tip the dough onto a very lightly floured work surface and gently knead, just enough to bring the dough together. With a rolling pin, roll out the dough into a 30cm square, about 5mm thick, dusting with flour so the dough doesn’t stick to the work surface.
4. Spread 150g jam over the surface of the dough, leaving a clear border of 1cm-2cm around the edges. Now, roll the dough up as you would a Swiss roll.
5. Cut a sheet of baking paper and one of kitchen foil, each about 30cm x 40cm, and lay the sheet of baking paper on top of the sheet of foil. Place the roll of dough, seam-side down, in the middle of the baking paper. Carefully but firmly roll the paper around the dough, encasing it like a Christmas cracker. Repeat with the foil, encasing the baking paper and dough. Firmly twist the foil at both ends to seal.
6. Place a baking tray on the bottom of the oven and carefully fill halfway with boiling water. Place the parcel onto a baking sheet and place on the middle shelf of the oven. Bake for 35-40 minutes.
7. Carefully remove from the oven and peel away the foil and baking paper. Your roly-poly should be lovely and springy and cooked all the way through. Generously dust the top with caster sugar, slice and serve with fresh custard.