Jam Roly-Poly

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.