Ingredients
- butter, for greasing
- 300g self-raising flour
- 85g caster sugar
- 140g suet
- 150ml milk, plus a dash
- 8 tbsp raspberry jam
- 50g white chocolate, chopped, plus about 25g/1oz, melted
- 425g carton custard, to serve
Method
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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.
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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.
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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.
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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.
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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.