Baked jam roly-poly with custard

The school-dinner favourite done properly: a soft suet pastry rolled round a thick seam of raspberry jam, baked until golden and drowned in hot custard. Happily egg-free as it stands.

Ingredients

• 250 g Self-raising flour
• 125 g Vegetable suet
• 25 g Caster sugar
• 1 g Salt, a pinch
• 150 ml Milk, you may not need it all
• 200 g Raspberry jam
• 500 ml Custard, warmed

Method

1. Heat the oven to 200°C (180°C fan). Put a roasting tin half full of just-boiled water on the bottom shelf so the pudding bakes in a little steam.
2. Mix the flour, suet, sugar and salt in a bowl, then stir in enough milk with a butter knife to make a soft but not sticky dough.
3. On a floured surface roll the dough to a rectangle about 30 x 22cm. Spread the jam over it, leaving a 2cm border all round.
4. Roll up from a short side, pinch the ends to seal and lay it seam-side down on a large sheet of baking paper. Wrap it loosely, folding a pleat in the paper to give it room to rise, and twist the ends like a cracker.
5. Put it on a baking tray on the middle shelf and bake until risen and golden (open the paper for the last 10 minutes).
6. Rest for 5 minutes, cut into thick slices and serve with plenty of hot custard.