My daughter's favourite dessert - as she reminded me the other day when she was wondering why I have not made it recently. I know why I have not made it recently - it is summer here!

Traditionally, jam rolypoly is made with suet - your choice.... :

JAM ROLY-POLY

12 oz self-raising [self rising] flour* PLUS 1 tsp baking powder
6 oz butter or shredded suet [must be shredded]
7 oz milk
12 oz raspberry jam [as much or as little as you like]

Preheat the oven to 190°C/375°F.

Sift the flour and baking powder together, then coarsely grate the butter into the flour. Or, mix in suet, if using. (This can be done easily if the fat has been kept in the freezer.)

Mix to a soft dough with the milk. Roll the dough on baking paper marked with a rectangle of about 12 x 8in. Spread the dough with jam, leaving a border of 1/2in all round. Brush this border with water, and fold over a little dough at either end to seal the jam inside. Roll the dough up like a Swiss/jelly roll, using the baking paper to roll. Lay it on a greased roasting tray, seam facing down.

Bake 1 hour. Remove from oven and rest. Jam makes it VERY hot.

*Self rising flour may be replaced with 12 oz all purpose flour plus 4 1/2 tsp baking powder plus 1/2 tsp salt

Notes:
= sprinkle with a hand-full of chopped raisins, sultanas, finely chopped dried fruit, finely chopped fresh fruit[patted dry], finely chopped canned fruit[drained and patted dry]
= co-ordinate jam flavour with fruit
= before baking, brush with milk, or a little beaten egg then sprinkle with granulated sugar