Jam roly-poly

If this jam roly-poly pudding doesn't take you back to your childhood, then no pudding will!

Serves: 6
Costs approx: £0.20 per portion
Preparation: 15 minutes
Cooking: 35 - 40 minutes

What you need:

• 225g / 8oz self-raising flour
• Pinch salt
• 50g / 2oz light brown soft sugar
• 100g / 4oz shredded vegetable suet
• 90 -120ml (6 - 8 tbsp) water
• 5 tbsp Baxters Strawberry Conserve warmed
• Little milk for brushing
• 10ml / 2tsp demerara sugar
• Custard, to serve

What you do:

1. Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Sift the flour into a bowl with the salt and add the light brown sugar and suet, mix well. Stirring with a round bladed knife, add just enough water to create a soft, but not sticky, dough.
2. Lightly knead the dough, then roll out on a lightly floured surface to a rectangle measuring about 30 x 20cm (12 x 8in). Spoon the jam into the centre of the rectangle, leaving a 5cm (2in) border free.
3. Brush the border with milk, then fold over all the edges, brush these with more milk. Then starting from the short side, roll up the pastry loosely and seal the ends well.
4. Place on a baking tray lined with baking parchment. Brush all over with more milk, then sprinkle over the sugar. Bake for 35 - 40 minutes or until the outside is golden brown and crisp. Leave to stand for 5 minutes before slicing and serving with custard.

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