Ingredients

• 350g/12oz strawberries
• quartered
• 150g/5oz caster sugar
• ½ lemon
• zest and juice only
• 275/10oz self-raising flour
• 40g/1½oz caster sugar
• 110g/4oz shredded suet
• 1 lemon
• zest only
• 125-150ml/4½-5fl oz water
• 4 free-range egg yolks
• 40g/1½oz caster sugar
• 150ml/5fl oz milk
• 150ml/5fl oz double cream
• 1 vanilla pod

Directions

• For the strawberry jam
• heat a small frying pan until hot
• then add the strawberries and cook for one minute. Add the sugar and lemon zest and juice and cook for 3-4 minutes until the sugar has dissolved and the mixture has thickened slightly.
• Remove half of the mixture from the pan
• place into a blender and blend to a purée.
• Return the purée to the pan with the remaining cooked strawberries
• mix well and cook for a further 3-5 minutes until thick. Remove from the heat and cool.
• Place the flour
• sugar and suet into a bowl and mix thoroughly.
• Make a well in the centre of the mixture then gradually add enough water to make a soft dough. Knead lightly until smooth.
• Turn onto a floured surface and roll out to an oblong about 1cm/½in thick. Spread the jam out on the pastry leaving a 2.5cm/1in border.
• Roll up from the long side into a pinwheel. Place the roly-poly into a loaf tin and cover with aluminium foil
• sealing tightly.
• Place a plate into the bottom of a large pan of water
• place the loaf tin on top and fill the pan two-thirds full of water (do not allow the water to reach the top of the tin) and bring to the boil. Cover
• reduce the heat and steam for one hour. While the roly-poly is steaming
• preheat the oven to 200C/390F/Gas 6.
• Remove the pudding from the tin and place on a baking tray in the preheated oven. Bake for 15 minutes
• or until browned.
• For the custard
• place the egg yolks and sugar in a bowl and whisk until well blended.
• Combine the milk
• cream and vanilla pod in a saucepan and bring to the boil. Immediately reduce the heat and simmer for one minute.
• Pour the milk onto the egg mixture and whisk in. Return the mixture to the saucepan and heat slowly
• until the custard has thickened enough to coat the back of the spoon. Remove and discard the vanilla pod.
• To serve
• cut the roly-poly into thick slices and serve with the custard and any extra jam.