Cookbook:Jam Roly-Poly (Steamed)

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• 200 g self-raising flour
• 100 g vegetable suet
• Finely-grated zest and juice of 1 small lemon
• 1 medium egg, beaten
• 2–4 tbsp milk or water
• 200 g red jam of your choice such as plum, cherry, raspberry or strawberry
• 1 pinch salt
• Custard or cream to serve.

1. Stir the flour, suet, salt and lemon zest together then work to a firm dough with the lemon juice, egg and milk or water.
2. Roll out to a rectangle about 25 x 20.5 cm (10 x 8 in) and spread jam to within 2.5 cm (1 in) of the edges. Roll up starting from a short end and seal the edges well with a little water.
3. Set the roll on a sheet of well buttered foil and wrap, making sure you seal the ends well. If you are feeling traditional use cheesecloth or a shirt sleeve to steam in.
4. Set in a steamer and steam for 2 hours.