Lemon curd roly poly

COOKING TIME 1–1½ HOURS

SERVES 4–6

180g (6½oz) self-raising flour, plus extra for dusting

Pinch of salt

90g (3oz) vegetable suet

Finely grated zest of 1 unwaxed lemon

Milk, to mix

450g (1lb) lemon curd

1 tbsp caster sugar

Custard, to serve

PREHEAT THE OVEN TO 190°C (375°F), Gas Mark 5. Sift the flour and salt together into a mixing bowl, then add the suet, lemon zest and enough milk to make a dough. Roll out the dough on a floured surface to about 25cm (10in) square and spread with the lemon curd. Dampen the edges of the dough with water and roll up like a Swiss roll.

PLACE THE ROLY POLY IN A ROASTING TIN and put in the oven, raising one side of the tin so that the pudding rolls to one end. This will prevent it from unravelling. Bake in the oven for 1 hour. (Alternatively, wrap in foil to hold its shape and in cling film to make it watertight. Steam for 1½ hours, then carefully remove the cling film and foil.) Sprinkle with the sugar and serve with custard.

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Make sure you buy the best available lemon curd, or better still, make your own!

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