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Eric Lanlard's Jam Roly Poly

Recipe Submitted By: bakingmad

Jam Roly Poly as featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

250 grams	Self Raising White Flour (Allinson Nature Friendly)
50 grams	Light Muscovado Sugar (Billington's)
125 grams	Unsalted Butter frozen
1	Jam 1 jar good quality raspberry
150 ml	Milk
1	Egg Yolk
1 tsp	Vanilla Extract (Nielsen Massey)

1	Vanilla Pods (Nielsen-Massey) split lengthways
300 ml	Double Cream
4	Egg Yolk
1 tsp	Cornflour
30 grams	Golden Caster Sugar (Billington's)

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Preheat the oven to 180°C/ 160°C fan/ 350°F/ Gas 4 and place a roasting tin with hot water to create steam whilst cooking the roly poly
In a large bowl, sift the flour and add the sugar. Grate the frozen butter into the flour and stir to mix. Make a well and add the egg yolk, milk and vanilla extract. Mix the ingredients together until you get a sticky dough
On a greased lined baking tray, spread the dough evenly and raspberry jam over the dough
Roll the dough towards you creating a roulade and wrap in the baking paper loosly. Wrap the roll in tin foil loosely (as the roly poly will puff up during cooking) and seal the edges of the foil
Place in the oven for 50-60 minutes or until cooked. Remove and leave to cool.
Cut into slices and serve with Vanilla custard and fresh raspberries
For the custard: In a bowl, add the egg yolks, sugar and corn flour. Whisk until well combined. In a saucepan, heat the cream with the vanilla pod. Once the cream has come to the boil, slowly pour over the egg yolk mixture whisking all the time. Pour the mixture back into the saucepan and cook gently until it thickens and coats the back of a spoon. Pass through a sieve before serving