Jam Roly-Poly

Instructions

1. 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. 2

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

3. 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. 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. 5

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

6. 6

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

7. 7

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