Traditional British Jam Roly-Poly

In a bowl, mix flour and suet (or cold grated butter) and add a little milk to form a soft, rollable dough.

Roll out the dough on a floured surface into a large rectangle about 1cm thick.

Spread a generous amount of raspberry or strawberry jam over the dough, leaving a small border around the edges.

Roll up the dough tightly starting from one of the shorter edges.

Wrap the roll loosely in buttered parchment paper and then in foil (to allow for expansion).

Steam the roll for about 1 hour or bake in the oven inside a roasting tin with a little water (making it semi-steamed).

Unwrap and slice into thick discs; serve hot with plenty of custard.