Jam roly-poly

Ingredients

• 50 g butter salted cold for greasing cut into chunks, plus extra
• 1  vanilla pod 
• 50 g suet shredded
• 150 ml milk plus a drop more if needed
• 6 servings custard sauce 
• 100 g raspberries 

Equipment

• food processor
• baking sheet
• oven
• knife
• mixing bowl
• aluminum foil

Directions

1. Put a deep roasting tin onto the bottom shelf of the oven, and make sure that theres 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.
2. Heat oven to 180C/160C fan/gas
3. 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.
4. 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.
5. Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm.
6. 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 dont wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
7. Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.