Sticky marmalade roll

Method

1. Heat the oven to 200°C/fan180°C/ gas 6. Grease a 45cm x 35cm sheet of baking paper and lay it on a work surface, greased-side up.
2. Sift the flour into a large bowl and stir in the muscovado sugar, suet and a pinch of salt. Add the milk and mix with a palette knife or metal spoon to form a firm dough.
3. Tip onto a lightly floured surface, knead with your Hands for a minute or two, then roll out with a rolling pin to form a rectangle about 40cm x 30cm. Transfer to the greased baking paper, then spread thickly with the marmalade. Roll up tightly from the short end (use the baking paper to help you), and squeeze the ends a little to make it harder for the marmalade to ooze out as it cooks.
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5. Roll the baking paper tightly around the dough, then wrap in foil, scrunching the ends to seal.
6. Put the roll on a rack in a roasting tin and pour boiling water into the tin, making sure the water doesn’t touch the foil. Bake for 1 hour 10 minutes or until a skewer pushed into the roll comes out with no soft dough stuck to it, just marmalade. Remove the foil and baking paper, leave for 2 minutes, then slice and serve with custard and cups of tea.