- 275g self-raising flour
- 150g vegetable suet
- 35g caster sugar
- 175ml water
- 175g jam
- A pinch of salt
Preheat your oven to 170°C (150°C fan/gas mark 3) and line a 900g loaf tin with parchment paper to prevent the roly-poly from sticking.
Place the flour, suet, sugar and salt into a large bowl and add just enough of the water to bring it together into a light, elastic dough.
Continue to knead the dough until it comes clean away from the sides of the bowl and is slightly tacky to the touch.
Place onto a well-floured worktop and shape into a rectangle.
Roll out the dough so that it is the same length as the loaf tin, and at least three times the width. You want it to be about 5mm thick.
Spread the dough with jam, leaving a 2cm border at one end.
Roll the dough tightly and seal carefully with a little water on the 2cm border you left.
Place into the lined loaf tin, with the seam facing down.
Cover with some loosely fitting foil and place in the oven for 30–45 minutes, until golden, risen and a skewer comes out clean.
Serve warm with lashings of custard.
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