Jam Roly-Poly

Steps

1. Preheat your oven to 180°C (160°C fan) or gas mark 4. Place a deep roasting tin on the bottom shelf and fill it two-thirds with boiling water from a kettle, then carefully slide it back into the oven.
2. Prepare a large sheet of foil and greaseproof paper (approximately 30 x 40 cm). Lay the greaseproof paper on top of the foil and butter it.
3. In a food processor, combine butter, self-raising flour, and the seeds from vanilla. Pulse until the butter is fully integrated.
4. Transfer the mixture to a mixing bowl and stir in suet. Gradually add milk and mix with a knife until a sticky dough forms. Adjust with more milk if necessary.
5. On a floured surface, turn out the dough and quickly pat it into a smooth square, then roll it out to about 25 x 25 cm.
6. Spread raspberry jam over the dough, leaving a small edge bare. Roll the dough from the opposite edge and pinch the bare edge and ends to seal.
7. Carefully lift the rolled dough onto the greased paper, with the seam side down. Wrap loosely in the paper and foil, scrunching the edges to seal while allowing space for it to puff up during baking.
8. Place the wrapped pudding on the rack above the roasting tin and bake for 1 hour.
9. After baking, let it rest for 5 minutes before unwrapping. Carefully open the foil and paper, then slice thickly to serve with custard.