Jam Roly-Poly

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1. Put a deep roasting tin onto the bottom shelf of the oven, and fill two-thirds with boiling water. Heat oven to 180C/160C fan/gas 4. Prepare a large sheet of foil and greaseproof paper, buttering the paper.

2. Pulse butter, flour and vanilla seeds in a food processor until the butter has disappeared, then tip into a mixing bowl.

3. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough (add more milk if needed).

4. On a floured surface, roll the dough into a 25 x 25cm square. Spread jam over it, leaving a gap along one edge, then roll up from the opposite edge and pinch the ends to seal.

5. Carefully lift onto the greased paper, wrap loosely in the foil/paper parcel to allow for puffing, and seal the edges.

6. Place the parcel on the rack directly above the water-filled tin and cook for 1 hour.

7. Let the pudding sit for 5 minutes before unwrapping, then thickly slice and serve with custard.

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