Jam & white chocolate roly-poly

Method

• step 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.

• step 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.

• step 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.

• step 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.

• step 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.