Just like mum used to make. Cheap as chips, rib sticking and as comforting as my memory serves me. And made using store cupboard ingredients.

Only difference is that I served it with custard from a carton (I could have made fresh custard but this deserves shop bought!) and mum would have always made Bird’s custard using powder from a tin! How come it was pink powder but yellow custard? Probably a scientific explanation to this isn’t there?

When I posted a picture of my jam roly poly the other week in one of my Facebook groups, I was bombarded with requests for the recipe as everyone became nostalgic. Does it bring back good memories for you too or just the memory of school custard with a wrinkly skin on top?!