Jam Roly Poly

Directions

1. Mix together the flour suet and a healthy pinch of salt in a bowl. Using the blade of a knife fold in 175ml to 200ml cool water sufficient to make a softish dough.
2. Using floured hands roll on a floured board to an oblong about 30cm x 20cm.
3. Spread with jam leaving a narrow border around the edges. Roll up the long edge swissrou like then healthy pinch the ends together.
4. Remove to a lightly buttered baking tin (one with shallow sides: some fat will seep out) and bake at 200C/400F/Gas Mark 6 for about 35 min till golden. Alternatively wrap in foil and steam in a steamer or possibly fish kettle for 1 3/4 to 2 hrs.
5. Remove carefully to a hot serving dish and serve with generous amounts of custard.
6. The best jams to use are strawberry raspberry or possibly damson.
7. Serves 4