Jam Roly-Poly is a traditional British cuisine which you would love.
250 g (8 oz) Self-rising Flour
125 g (4 oz) shredded Suet
90-120 mL (6-8 tbsp) water
4 tbsp raspberry Jam, warmed
a little Milk
1 egg, beaten, and caster sugar to glaze
Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft but not sticky dough.
Turn on to a floured board and roll out to a rectangle about 20x30cm (8x12 inch).
Brush the pastry with the warmed jam, leaving a 1cm (½ inch) border all round.
Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well.
Place on a greased baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar.
Bake in the oven at 200 C (400 F / Gas 6) for 35-40 minutes until golden brown.
Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.