Jam Roly-Poly

Steps

1. 1
   Step 1:

   Place a deep roasting tin on the bottom shelf of the oven, with another shelf directly above it.

2. 2
   Step 2:

   Pull out the roasting tin, fill it two-thirds full with boiling water from the kettle, then carefully slide it back into the oven.

3. 3
   Step 3:

   Heat the oven to 180C/160C fan/gas 4.

4. 4
   Step 4:

   Tear off a large sheet of foil and greaseproof paper, about 30 x 40cm.

5. 5
   Step 5:

   Place the greaseproof paper on top of the foil and butter the paper.

6. 6
   Step 6:

   Put the butter, flour, and vanilla seeds into a food processor and pulse until the butter has disappeared.

7. 7
   Step 7:

   Tip the mixture into a mixing bowl.

8. 8
   Step 8:

   Stir in the suet.

9. 9
   Step 9:

   Pour in the milk and work the mixture together with a cutlery knife until you have a sticky dough. Add a drop more milk if needed, depending on the flour.

10. 10
    Step 10:

    Turn the dough out onto a floured surface and quickly pat it together until smooth.

11. 11
    Step 11:

    Roll the dough into a square roughly 25 x 25cm.

12. 12
    Step 12:

    Spread the jam all over the dough, leaving a gap along one edge.

13. 13
    Step 13:

    Roll up the dough from the opposite edge.

14. 14
    Step 14:

    Pinch the jam-free edge into the dough where it meets, then roughly pinch the ends closed.

15. 15
    Step 15:

    Carefully lift the roll onto the greased paper, join-side down.

16. 16
    Step 16:

    Loosely bring the paper and foil up around the roll, then scrunch the edges and ends together to seal. Do not wrap it tightly, as the roly-poly will puff during cooking.

17. 17
    Step 17:

    Lift the parcel directly onto the rack above the roasting tin and cook for 1 hour.

    1 h
18. 18
    Step 18:

    Let the pudding sit for 5 minutes before unwrapping.

    5 min
19. 19
    Step 19:

    Carefully open the foil and paper, then cut into thick slices and serve with custard.