You’ll Need
For the Spiral Bakes
250g self-raising flour
120g shredded vegetable or beef suet
30g caster sugar
Pinch of sea salt
150-170ml cold milk
160g raspberry or strawberry jam
20g butter, for the tin
3 tbsp boiling water
Optional but dangerous
Hot custard
Extra warm jam
Cold pouring cream
Equipment
One buttered 20cm round air-fryer-safe cake tin and foil
Method
Mix the flour, suet, sugar and salt.
Add enough cold milk to make a soft, non-sticky dough and handle it as little as possible.
Roll the dough on a floured surface into a 30 x 22cm rectangle.
Spread over the jam, leaving a 2cm border, then roll from a long edge without squeezing.
Cut into eight spirals and arrange them cut-side up in the buttered tin.
Pour the boiling water around the edge, cover the tin tightly with foil and preheat the air fryer to 165°C.
Air fry for 27 minutes, then uncover and cook at 190°C for 6-9 minutes.
Rest for 5 minutes and serve warm while the centres remain soft.