Matt Tebbutt showcased delicious jam roly poly with custard on Saturday Kitchen.

The ingredients are: softened butter, for greasing, ½ lemon, juice only, 6 tbsp raspberry jam, 225g self-raising flour, plus extra for dusting, 115g shredded suet, 1 tsp salt, 120ml milk, 1 free-range egg, beaten, to glaze and 50g caster sugar, for sprinkling.

For the custard: 600ml milk, 1 vanilla pod, 5 free-range egg yolks, 20g cornflour and 70g light brown sugar.

To serve: fresh raspberries and mint leaves, to garnish.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.