1

Preheat the oven to Gas Mark 7/220°C/425°F. Sift the flour and salt into a mixing bowl then stir in the suet (or grated margarine). Add just enough chilled water to give a soft, but not sticky, dough. Turn the dough out onto a lightly floured surface and roll out into a rectangle measuring about 30 x 25cm.

2

Spread the jam over the surface of the pastry to within 2cm of the sides. Brush the edges with water then roll up from the shortest end, pinching the edges together to seal them. Lift onto a baking sheet sprayed with low fat cooking spray, positioning the roll so that the seam is underneath.

3

Bake for 10 minutes, then reduce the oven temperature to Gas Mark 6/200°C/400°F. Bake for a further 20 minutes, until golden brown. Cut half the roly poly into 4 slices and serve in dishes (Allow the rest to cool to serve another day). Warm 2 pots of custard and serve with the jam roly poly.