Jam Roly-Poly

Method

1. 1

   Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it.

2. 2

   Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in.

3. 3

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

4. 4

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

5. 5

   Sit the greaseproof on top of the foil and butter it.

6. 6

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

7. 7

   Tip into a mixing bowl.

8. 8

   Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough.

9. 9

   You may need a drop more milk, depending on your flour.

10. 10

    Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm.

11. 11

    Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge.

12. 12

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

13. 13

    Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal.

14. 14

    The roly-poly will puff quite a bit during cooking so don’t wrap it tightly.

15. 15

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

16. 16

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