Raspberry swirls

Makes 12 swirls
Ingredients:
450g plain flour, plus extra for dusting
2 teaspoons baking powder
1/2 teaspoon salt
75g caster sugar
75g butter, diced
3 eggs
300ml whole milk
2 heaped tablespoons raspberry jam or marmalade
2 tablespoons granulated sugar, for sprinkling

Method:
1. Preheat oven to 220ْC.

2. Sift the flour and the baking powder into a large bowl. Add the salt and caster sugar and mix together. Add the butter and, using your fingertips, rub it into the flour until the mixture resembles breadcrumbs.

3. In another bowl, whisk two of the eggs with the milk. Make a well in the centre of the dry ingredients and pour in most of the egg and milk. Using one hand, held firmly in a claw shape, mix in the flour from the sides of the bowl to form a soft and quite sticky dough, adding more egg and milk if necessary. (You may not need all of the egg and milk mixture.)

4. Tip the dough onto a lightly floured work surface, dust with more flour and gently roll out into a 1cm thick rectangle approximately 30cm long and 18cm wide.

5. Spread the raspberry jam over the top to cover the surface. With the longest side facing you, roll up the dough away from you, to resemble a swiss roll.

6. Cut the finished log into 12 slices. Place slightly apart on a greased baking tray, cut side up, sprinkle with the granulated sugar and cook in the oven for 10-15 minutes, or until golden-brown. Serve warm.