James Martin Jam roly poly with proper custard recipe for Sam Bailey’s food heaven on Saturday Kitchen.

James says: “Homemade jam and proper custard make this roly poly extra yummy.”

The ingredients for the strawberry jam: 350g strawberries, hulled and quartered, 150g caster sugar, ½ lemon, zest and juice.

For the roly poly: 275g self-raising flour, plus extra for dusting, 40g caster sugar, 110g shredded suet and 1 lemon, zest only.

For the custard: 4 free-range egg yolks, 40g caster sugar, 150ml milk and 150ml double cream and 1 vanilla pod, seeds removed.