Ingredients

• 1kg/2lb 2oz jam sugar
• 1 lemon
• juice only
• 1 kg/2lb 4oz fresh peaches
• skins and stones removed
• cut into chunks
• 175gm/6oz self-raising flour
• 25g/1oz caster sugar
• 85g/3oz shredded suet
• 125-150ml/4-5fl oz water
• 150g/5oz peach jam
• 75g/3oz raspberries
• 85g/3oz caster sugar
• 50ml/2fl oz water
• 4 tbsp flaked almonds
• toasted
• vanilla ice cream

Directions

• Preheat the oven to 200C/400F/Gas 6. Place two clean jam jars into the oven to heat and sterilise.
• For the jam
• place the sugar and lemon juice into a large pan over a low heat and heat until the sugar has melted.
• Add the peaches and stir gently. Increase the heat to bring to the boil and cook for ten minutes. Check the temperature with a sugar thermometer - it should reach 105C/220F.
• Leave to cool slightly
• skimming off any froth with a clean spoon
• to prevent the jam from going cloudy.
• Carefully remove the hot jam jars from the oven. Spoon the jam into the sterile jars
• seal and label with the date. They should keep for a few months in a cool
• dark place.
• For the roly-poly
• place the flour
• sugar and suet into a bowl and mix thoroughly. Make a well in the centre of the mixture and gradually add enough water
• mixing from the centre
• until a soft dough is formed.
• Turn the dough out onto a floured work surface and knead lightly until smooth. Roll the dough out into an oblong shape about 1cm/½in thick.
• Slide the pastry onto a sheet of greaseproof paper.
• Spread the peach jam onto the pastry
• leaving a 2.5cm/1in border all around
• then add the raspberries evenly across the jam.
• Roll up the dough into a pinwheel
• keeping the greaseproof paper on the outside
• until all of the pastry is enclosed. Twist the ends of the greaseproof paper tight.
• Place the parcel into a bamboo or metal steamer
• then place over a large pan of boiling water. Reduce the heat and steam for one hour
• or until the pastry is completely cooked.
• To serve
• place the sugar and water into a saucepan over a medium heat and bring to the boil. Reduce the heat and simmer until the sugar has melted and the liquid has turned a light caramel colour.
• Drizzle the caramel over each serving plate and top with a spoonful of ice cream and a scattering of toasted almonds.
• Cut the roly-poly into thick slices and place alongside each portion of ice cream.