Instruction

• Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it
• Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in
• Heat oven to 180C/160C fan/gas 4
• Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm)
• Sit the greaseproof on top of the foil and butter it
• Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared
• Tip into a mixing bowl
• Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough
• You may need a drop more milk, depending on your flour
• Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm
• Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge
• Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too
• 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
• The roly-poly will puff quite a bit during cooking so don’t wrap it tightly
• Lift the parcel directly onto the rack above the tin and cook for 1 hr
• Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve