Ingredients

Step by step

1. Place a large sheet of baking paper on top of a large sheet of foil – both about 30cm x 40cm; set aside.
2. Combine the flour, caster sugar, suet, orange zest and nutmeg in a large mixing bowl. Slowly stir in enough milk to form a soft, but not too sticky, dough. Turn out onto a floured surface and roll out to a rectangle, about 25cm x 30cm.
3. Spread evenly with marmalade, leaving a 2cm border all around. Gently roll up from one of the short ends, then pinch the seam and ends closed. Lift onto the prepared paper, seam-side down, and roll up. Twist the ends to form a 'cracker', and chill for at least 45 minutes. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6 and generously butter a baking dish (about 15cm x 22cm base). Sprinkle with the demerara to coat.
4. Unwrap the chilled roly-poly, trim off the ends then cut into 8 thick slices. Place side by side in the prepared dish, leaving gaps in between to allow for expansion. Cover with the paper and foil and bake for 30 minutes, then uncover and bake for a further 20 minutes until a light golden crust has formed.
5. Meanwhile, combine all the ingredients for the whisky syrup in a small saucepan. Place over a medium-low heat to dissolve the sugar, then increase the heat slightly and bubble for 5 minutes or until syrupy. After the pudding has had 20 minutes uncovered, generously brush the syrup all over the top and return to the oven for 10 minutes more until golden and sticky.
6. Gently heat the custard with the whisky in a medium saucepan, stirring occasionally, until hot. Pour into a jug and serve alongside the roly-poly pudding.