Jam Roly Poly

Method

1. Grease the shiny side of a double thickness 30 cm (12in) square of foil with butter.

2. Sift the flour and salt into a bowl. Add the suet and mix lightly. Stir in the egg and enough milk to form a soft but not sticky dough. Knead the dough gently on a lightly floured surface.

3. Roll out to a rectangle about 20 x 25 cm/8 x 10 in. Spread the jam over, leaving a narrow border about 1 cm/1/2 in all round. Brush the border with a little milk.

4. Starting at a short end begin to roll the foil. Place on the buttered foil and wrap loosely to allow for expansion. Make sure the edges are sealed well to prevent moisture getting into the parcel.

5. Steam for 1 1/2 hours.

6. Unwrap, transfer to a warmed serving dish, dust with icing sugar and serve with a hot jam sauce and custard.