Jam Roly-Poly

Pasos

1. 1

   Place a deep roasting tin on the bottom shelf of the oven and ensure there is another shelf directly above it. Pull the tin out, fill two-thirds with boiling water, then slide it back in. Preheat the oven to 180C (160C fan / gas 4).

2. 2

   Tear off a large sheet of foil and greaseproof paper (about 30 x 40 cm). Sit the greaseproof on top of the foil and butter it.

3. 3

   In a food processor, blend together the butter, flour and vanilla seeds until the butter disappears. Transfer to a mixing bowl, then stir in the suet and milk to form a sticky dough. You may need a little more milk depending on the flour.

4. 4

   Turn the dough onto a floured surface, quickly pat it smooth, then roll out to a square about 25 x 25 cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge to seal and pinch the ends loosely.

5. 5

   Carefully lift the roll onto the greased paper, seam-side down. Loosely bring up the paper and foil around it and seal along the edges; don't wrap it too tightly.

6. 6

   Lift the parcel directly onto the rack above the tin and cook for 60 minutes.

7. 7

   Let the pudding sit for 5 minutes before unwrapping, then carefully open the foil and paper and thickly slice to serve with custard.