Jam Roly-Poly with Custard

• 300 gplain flour
• 120 mlcold milk
• 25 gcaster sugar
• 50 gunsalted butter, softened
• 100 gvegetarian suet
• 1 tspbaking powder
• 200 gstrawberry jam
• 4egg yolks
• 1 tbspcornflour, dissolved
• 600 mlwhole milk
• 60 gcaster sugar
• 1vanilla pod, seeds scraped (optional) (optional)
• 1pinch fine salt

Method

1. 1Heat the oven to 200°C fan / 220°C / gas 7. In a large bowl, rub the suet into the flour with the baking powder, caster sugar and a good pinch of salt until it looks like fine breadcrumbs; about 2 minutes of light fingertip work. The salt is small but important; without it the sponge tastes flat against the jam.
2. 2Pour in the cold milk and stir with a round-bladed knife to bring it together into a soft, slightly sticky dough; stop the moment it comes together, overworking turns suet pastry tough. Tip onto a lightly floured board and roll into a rectangle roughly 30 x 25cm and about 1cm thick.
3. 3Smear the softened butter across the dough, then spoon over a scant 200g of jam, spreading it almost to the edges but leaving a 2cm border so it doesn't escape in the oven. Roll up tightly from the long edge into a snug log and pinch the seam shut, tucking the ends under.
4. 4Wrap the roll loosely in baking parchment, then in foil, leaving a good two fingers of slack for it to puff; wrap it tight and the sponge has nowhere to go. Bake for 35–40 minutes until risen and golden and the centre springs back when pressed; pull the foil off for the final 5 minutes to glaze the crust.
5. 5While it bakes, warm the 600ml whole milk with the vanilla pod and seeds, if using, in a heavy pan until steaming and just shy of a simmer. Mix the cornflour with a tablespoon of the cold milk before heating it, then whisk with the yolks and 60g caster sugar until smooth.
6. 6Pour a ladle of hot milk into the yolks, whisking constantly to temper them; straight in and you'll have sweet scrambled egg. Tip the lot back into the pan and cook over a low heat, stirring with a wooden spoon in slow figure-of-eights, for 4–6 minutes until the custard coats the back of the spoon and runs thickly when you draw a finger through it. Don't let it boil. Taste it; adjust for salt and sugar now, while you can still stir it in.
7. 7Rest the roly-poly for 5 minutes, then slice thickly with a serrated knife. Serve the jam pinwheels in warm bowls with the hot custard.

Per serving

kcal

622

protein

11.6g

fibre

1.6g

carbs

88.2g

fat

25.6g