Jam Roly-Poly

Instructions

1. Half-fill a large deep pan with water, sit a steamer basket or an upturned saucer and trivet inside, and bring to a gentle boil. Cut a sheet of baking parchment about 30 cm square and a slightly larger sheet of foil, and lay them out ready.
2. Tip 90 g of self-raising flour into a bowl with 45 g of shredded suet and 1 pinch of fine salt. Stir with a knife to coat the suet in flour, then add 55 ml of very cold water a little at a time, cutting it through until it comes together as a soft, slightly sticky dough. Knead once or twice on a lightly floured surface, no more, or the pastry will toughen.
3. Roll the dough out on the floured surface into a rectangle roughly 20 x 15 cm and about 5 mm thick, keeping the corners square.