Ingredients:
2 cups self raising flour, sifted
125 g butter, roughly chopped
2 tablespoons caster sugar
50 ml milk
50 ml water
2/3 cup raspberry jam
1 tablespoon milk, extra
Directions:
Preheat the oven to 350*F (180*C).
and line a baking tray with baking paper.
Sift the flour into a large bowl and add the butter.
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir through the sugar.
Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
Turn onto a lightly floured surface and gather together to form a smooth dough.
On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
5 inches by 9 inches.
Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
Serve warm with custard.
Servings: 4
Time preparation: 20 min.
Time total: 55 min.