- butter, for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g self-raising flour
- 85g caster sugar
- 140g suet
- 150ml milk, plus a dash
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 8 tbsp raspberry jam
- 50g white chocolate, chopped, plus about 25g/1oz, melted
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 425g carton custard, to serve
Heat oven to 180C/160C fan/gas 4. Butter a sheet of baking parchment. Mix the flour with the sugar, suet and a good pinch of salt, then bind with the milk to make a soft, but not sticky, dough. Add a dash more milk if it helps to bind the last few bits left in the bowl.
Roll out the dough on a floured surface to a 20 x 30cm oblong. Spread with the jam and scatter with the chocolate, leaving a border all the way around.
Roll up the dough from one short end so you have a sausage shape, then gently pinch the ends to seal in the jam. Carefully lift onto the prepared parchment.
Fold the paper up over the ends of the roly-poly, then wrap up quite tightly. Secure with staples or bulldog clips all the way along the roll, as this will help you achieve the classic round shape.
Bake for 50 mins until the roll feels firm and looks golden through the paper. Allow to stand for 5 mins before cutting, as this will stop the jam flowing out. Drizzle with the melted chocolate and serve with a jug of warmed custard.