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.
4. Roll the baking paper tightly around the dough, then wrap in foil, scrunching the ends to seal.
5. 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.