Jam Roly-Poly

Method

1. 01

   Heat the oven to 350°F (180°C). Place a deep roasting pan on the lowest rack and carefully pour in boiling water to a depth of 1 inch. Set another rack above it. Lay a large sheet of parchment over foil and grease the parchment with the reserved butter.

2. 02

   Rub the remaining butter into the 2 cups self-rising flour until the mixture resembles coarse crumbs. Stir in the beef suet. Add the milk and vanilla extract and mix with a table knife just until a soft dough forms.

3. 03

   Dust the work surface with the extra tablespoon of flour. Pat and roll the dough into a 10-inch square. Spread with raspberry jam, leaving a 1-inch border at the far edge. Roll toward that edge and pinch the seam and ends closed.

4. 04

   Place seam-side down on the greased parchment. Fold the paper and foil around the roll, leaving a generous pleat for expansion, and seal the ends. Put directly on the rack above the water tray.

5. 05

   Bake for 60 minutes until expanded and the dough is set with no sticky raw patches at the center. Rest for 5 minutes, then carefully open the parcel and cut into six thick slices. Serve with the warm prepared custard.