Cherry & Almond Jam Roly-Poly

Put the flour, sugar, vanilla extract, almond extract, suet, ground almonds, baking powder and a pinch of salt into a bowl and combine with a knife. Slowly pour in the water, mixing until it comes together. Turn the dough out onto a lightly floured surface and knead with your hands until combined. Flatten into a square and wrap in cling film, then transfer to the fridge for at least 30 mins.

Heat the oven to 160°C. Fill the kettle and boil. Pour the boiling water into a deep roasting tray and place on the bottom shelf of the oven. Cut out four large pieces of tin foil, slightly overlapping two, then repeat with the other two on top. Cut a piece of greaseproof paper the same length of the foil, then grease with butter and place on top of the foil, greased-side up.

When the dough is chilled, lightly dust a surface with flour. Unwrap the dough and roll out until it’s around 50cm x 35cm. Using a spoon, gently spread the cherry compote over the dough leaving a 2cm border around one of the short edges and both of the long edges. Brush the exposed edges with milk, and gently roll up from the short side nearest to you (where the compote goes right to the edge), pressing the edges together gently to seal in the compote.

Carefully transfer the roly-poly to the middle of the greaseproof paper, seam-side down, and brush with a beaten egg. Sprinkle with sugar and toasted flaked almonds, then wrap in the paper, creating a seam over the top and securing the ends using the tin foil. It doesn't have to be too tight, as the dough will expand as it cooks. Move the roly-poly onto a baking tray and pop it in the oven on the top shelf for 1 hr 30 mins.

When cooked, remove from the oven and allow to sit for 5 mins before slicing and serving with custard.