Raspberry and almond jam roly-poly
An old-school favourite with lashings of hot custard.
Serves 8 • Ready in 1 hr
Butter, for greasing
150g self-raising flour, plus extra for dusting
50g caster sugar
75g vegetable suet
Fine grated zest of ½ lemon
75ml semi-skimmed milk, plus extra for brushing
50g raspberry jam
40g toasted flaked almonds
Custard, to serve