Nigella's jam roly-poly recipe
 Nigella's jam roly-poly pudding is complete comfort food. It's baked to make cooking a little less challenging, leaving you with a slightly crisp edge rather than complete steamy stodge. 250g/8oz self-raising flourpinch salt50g/2oz light brown sugar125g/4oz shredded suet (vegetarians may substitute vegetarian suet)6-8 tbsp water5 tbsp raspberry jam, warmedmilk, for brushing1 free-range egg, beaten demerara sugar, to glazecustard, to serve 250g/8oz self-raising flour pinch salt 50g/2oz light brown sugar 125g/4oz shredded suet (vegetarians may substitute vegetarian suet) 6-8 tbsp water 5 tbsp raspberry jam, warmed milk, for brushing 1 free-range egg, beaten demerara sugar, to glaze custard, to serve Method Preheat the oven to 200C/400F/Gas 6.Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough.Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in.Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk.With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well.Place the pastry roll onto a greased baking sheet with the sealed edge underneath.Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar.Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through.Remove from the oven and sprinkle on a little more demerara sugar.To serve, place generous slices of the roly-poly into bowls and serve hot with custard. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough. Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough. Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in. Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in. Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk. Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk. With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well. With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well. Place the pastry roll onto a greased baking sheet with the sealed edge underneath. Place the pastry roll onto a greased baking sheet with the sealed edge underneath. Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar. Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar. Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through. Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through. Remove from the oven and sprinkle on a little more demerara sugar. Remove from the oven and sprinkle on a little more demerara sugar. To serve, place generous slices of the roly-poly into bowls and serve hot with custard. To serve, place generous slices of the roly-poly into bowls and serve hot with custard.