Jam Roly-Poly

Ingredients

• 50 gbutter, cold; for pulsing into flour; plus extra for greasing paper
• 250 gself-rising flour
• 1vanilla pod, small; seeds only scraped out
• 50 gsuet, shredded vegetable or beef suet
• 150 mlmilk, plus a little more if needed
• 100 graspberry jam, spread over dough leaving one edge clear
• custard, to serve; store-bought or homemade

Method

1. 1

   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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 7

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

8. 8

   Leave to rest for 5 minutes, then carefully open the foil and paper. Slice thickly and serve with hot custard.