Jam Roly-Poly

Instructions

1. Prepare the pudding cloth
   If using a pudding cloth method, dampen a large piece of muslin, tea towel or cheesecloth with water, wring it out and dust liberally with flour. If using the foil method, prepare a large sheet of greaseproof paper and foil.
2. Make the dough
   In a large bowl, mix the flour, suet, sugar and salt together. Make a well in the center and gradually add the milk, mixing with a knife until the dough comes together. Turn onto a floured surface and knead gently until smooth.
3. Roll and fill
   Roll the dough out into a rectangle about 25cm x 20cm and 5mm thick. Warm the jam slightly to make it easier to spread, then mix with the lemon juice and spread it evenly over the dough, leaving a 2cm border all around the edges. Brush the border with beaten egg.
4. Create the roll
   Starting from one of the shorter edges, roll up the dough like a Swiss roll, making sure it's tight and sealing the edges well by pinching them together. The egg wash will help it stick.
5. Wrap and prepare for steaming
   For the traditional method, place the roll onto the floured cloth, roll it up, and tie the ends with string like a Christmas cracker. For the foil method, wrap the roll in buttered greaseproof paper, then in foil, twisting the ends to seal and allow for expansion.
6. Steam the pudding
   Place the wrapped pudding into a steamer set over a pan of simmering water. Steam for 1 hour 30 minutes, checking occasionally that the water hasn't boiled dry and topping up if necessary.
7. Rest and serve
   Once cooked, carefully unwrap the pudding and let it rest for 5 minutes. Slice into thick rounds and serve hot with custard or cream poured over the top.