Jam & white chocolate roly-poly

• butter↗

  for greasing

• self-raising flour↗300g g
• caster sugar↗85g g
• suet↗140g g
• milk↗150ml ml

  plus a dash

• raspberry jam↗8 tbsp tbsp
• white chocolate↗50g g

  chopped, plus about 25g/1oz, melted

• carton custard425g g

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.