Tesco Jam Roly Poly

Method:

1. Preheat the oven to gas 6, 200C fan 180C. Fill a roasting tin three-quarters full with boiling water and place it on the bottom rack of the oven, making sure there is another rack directly above. Cut a piece of foil and a piece of nonstick baking paper to roughly 50 x 30cm, then grease one side of the paper. Lay it on top of the foil greased-side up, and set aside.
   The double layer of wrapping protects the roly-poly in the oven and makes a pocket for it to steam in. The water creates steam, which keeps the dough moist and gives it extra rise.
2. Use a wooden spoon to mix together the butter, flour, suet, 3 tbsp sugar and a pinch of salt. Mix the milk and vanilla together in a hug, then slowly pour into the flour mix, stirring constantly, until a dough starts to form.
   Use just enough milk so that the flour and suet mixture starts to form into a ball of dough; you may not need it all. 
3. Lightly dust a work surface with flour, tip out the dough and knead for 5 mins until it feels a little stretchy. Kneading the dough helps to keep it together as it cooks. It'll often crack during baking but kneading helps minimise this.
   Add a little more flour to the surface and roll out the dough to a rectangle roughly 35 x 25cm, with a long side closest to you. 
4. Lightly dust a work surface with flour, tip out the dough and knead for 5 mins until it feels a little stretchy. Kneading the dough helps to keep it together as it cooks. It'll often crack during baking but kneading helps minimise this.
   Add a little more flour to the surface and roll out the dough to a rectangle roughly 35 x 25cm, with a long side closest to you. 
5. Carefully roll the dough from the long, jam-covered edge; seal the edges by pinching them together. Keep as much jam in the centre of the roll as possible and don't roll it too tightly, or it might crack in the oven.
   To seal, pinch the edges until they stick together. 
6. Transfer the jam roll to the baking paper, placing it seam-side down. Bring the paper and foil up and over the roll and make a loose pleat to seal; twist the ends together like a cracker. The dough will expand as it cooks, so don't wrap it too tightly.
   Put it in the oven, placing it on the rack directly above the roasting tin filled with water. Bake for 35 mins until the sponge has risen and is lightly golden. Don't worry if it has cracked slightly or a little jam is spilling out. 
7. Transfer to a serving plate. Unwrap, sprinkle with 1 tbsp sugar and the flaked almonds; allow to cool for 5 mins. Meanwhile, heat the custard to pack instructions.
   Serve in thick slices and serve with the warm custard.