Jam Roly-Poly with Custard

Step 1

Pour 2 cups of self-raising flour and 0.5 cup of shredded vegetable suet into a large mixing bowl.

Step 2

Pour 0.75 cup of milk into the bowl and stir with a wooden spoon until a soft, sticky dough forms, about 1 minute.

Step 3

Dust a clean work surface with flour and turn the dough out onto it.

Step 4

Flour the top of the dough, then use your fingers to gently press and flatten it into a rectangle about 10 inches long, 6 inches wide, and 0.5 inch thick.

Step 5

Spread 0.75 cup of jam evenly across the top surface of the dough rectangle, leaving a 0.5-inch border on all sides.

Step 6

Starting at one long edge, roll the dough tightly toward you like a jelly roll, tucking the far edge under slightly as you roll.

Step 7

Tear off a sheet of parchment paper about 12 inches long and lay it on the work surface, then place the rolled dough seam-side down on top.

Step 8

Roll the parchment paper loosely around the dough (do not wrap tightly — leave space for steam to circulate) and twist the ends like a cracker.

Step 9

Pour 2 quarts of water into a large pot and bring it to a boil over high heat, about 5 minutes.

Step 10

Place a steamer trivet or metal colander upside-down inside the pot so the bottom does not touch the boiling water.

Step 11

Carefully place the parchment-wrapped dough on the trivet, then lower the heat to medium so the water maintains a gentle rolling boil.

Step 12

Cover the pot with a tight-fitting lid and steam for 25 minutes without lifting the lid (steam will escape and slow cooking).

Step 13

While the dough steams, pour 1.5 cups of milk into a small saucepan and heat over medium heat until it steams visibly, about 3 minutes.

Step 14

In a small bowl, stir 3 tablespoons of custard powder and 2 tablespoons of sugar together with a fork until no lumps remain.

Step 15

Pour 3 tablespoons of the hot milk into the custard mixture and stir quickly with a whisk until smooth and thick, about 30 seconds.

Step 16

Pour the custard mixture slowly into the hot milk in the saucepan, whisking constantly until it thickens and coats the back of a spoon, about 2 minutes.

Step 17

Remove the saucepan from heat and set it to the side.

Step 18

Using tongs, carefully lift the parchment-wrapped dough from the pot and place it on a cutting board.

Step 19

Unwrap the parchment paper slowly and discard it, then slice the warm roly-poly crosswise into 4 equal pieces, about 2 inches thick.

Step 20

Place one slice into each of four shallow bowls, then pour warm custard sauce over the top.