1 1/2 cups self-rising flour
Pinch of salt
75g/3 oz shredded suet or vegetable shortening
Zest of one lemon
6 tbs jam (raspberry was great)
Preheat oven to 350. Line baking sheet with parchment.
Sift flour and salt into a medium bowl. Stir in suet and lemon zest. Mix with cold water, a little at a time, until you can gather the mixture into a soft ball with your fingers. Knead on a lightly floured board until smooth and pliable.
Gently roll pastry into a rectangle that is approx 8 x 12 inches. Spread jam evenly over the pastry, leaving 3/4 in boundary.
Brush the pastry edges with a little water and roll up the pastry. Take care not to squeeze out the jam. Place roll, seam side down, on the baking sheet. Cook for 30-40 minutes until risen, golden and cooked through. Leave roll to cool for a few minutes. Cut into thick slices and server with cream, custard, ice cream or whipped cream.