Jack is starting with a blood orange citrus jam. 

Jack: "The name of my dish is called no running in the dinner hall, and it's inspired by Charles Booth who was born in Liverpool. He did a study on poverty, and through his study, he helped push for free school meals. So before him, people would go and they wouldn't eat for days.

Jack: "I'm making a jam roly poly, and then on the side, jelly and ice cream to eat later. So champagne jelly with a apple sorbet on top. The roly poly is going to be served with a ginger custard made with a ginger liqueur. So a lovely boozy dessert."

Jack adds lemon, orange, and grapefruit zest to his jam along with orange liqueur.

Later ...

For his accompanying sorbet, Jack blends Granny Smith apple puree with cider vinegar and glucose, then churns.

Jack spreads the roly poly suet dough with his citrus jam before rolling it. It goes into the oven for 35 minutes.

Next, the all important partner to any roly poly, the custard.

Jack: "So I'm just taking the custard to 86 degrees to make it nice and thick."

He adds the ginger liqueur and leaves to cool.

Later still ...

Carrying on with the boozy theme of his dessert, Jack's made a grownup sparkling wine jelly.

Jack: "I've got my apple cider sorbet. It's more of a roasted apple, so it's going to add a little bit of toasty, yeasty notes. It's going to go with the sparkling wine. I'm looking for it to complement that. So it is like a frozen glass of champagne."

Jack passes his custard through a chinois so it's silky smooth when he serves.

Jack: "My secret weapon is the custard."

Plating

Jack cuts thick slices of roly poly jam pudding.

The sparkling wine jelly decorated with edible flowers is positioned on the dinner trays. The ginger liqueur custard is decanted into generous jugs to the top.

Jack: "The ratio of roly poly pudding to custard is very important. The jelly is topped with the apple sorbet, and it's all served to the sound of the school dinner bell."