Jam roly-poly

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 6–8


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the jam roly-poly

  • softened butter, for greasing
  • ½ lemon, juice only
  • 6 tbsp raspberry jam
  • 225g/8oz self-raising flour, plus extra for dusting
  • 115g/4oz shredded suet
  • 1 tsp salt
  • 120ml/4fl oz milk
  • 1 free-range egg, beaten, to glaze
  • 50g/1¾oz caster sugar, for sprinkling

For the custard

  • 600ml/20fl oz milk
  • 1 vanilla pod
  • 5 free-range egg yolks
  • 20g/¾oz cornflour
  • 70g/2½oz light brown sugar

To serve

  • fresh raspberries and mint leaves, to garnish
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