Step 1 of 8
Jam Roly-Poly
Place a deep roasting tin on the bottom shelf of the oven and fill two-thirds with boiling water. Make sure there is a shelf directly above. Heat the oven to 180°C / 160°C fan / Gas 4.
Step 2
Tear off a sheet of foil and greaseproof paper (about 30 × 40cm). Lay the greaseproof on top of the foil and butter the greaseproof.
Step 3
Pulse the butter, flour and vanilla seeds in a food processor until the butter disappears. Tip into a bowl, stir in the suet, pour in the milk and work with a knife until a sticky dough forms.
Step 4
Turn the dough out onto a floured surface and pat smooth. Roll out to a roughly 25 × 25cm square. Spread the jam over the dough, leaving a gap along one edge.
Step 5
Roll up tightly from the jam-covered edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends too.
Step 6
Carefully lift the roll onto the greased paper, join-side down. Loosely wrap the paper and foil around it, scrunching to seal at the edges and ends — do not wrap tightly as the pudding will puff up.
Step 7
Lift the parcel onto the rack above the water tin and cook for 1 hour.
Step 8
Leave to rest for 5 minutes, then carefully open the foil and paper. Slice thickly and serve with hot custard.
