Jam Roly-Poly

Directions

• Preheat oven to 180C/160C fan/gas 4 and place a deep roasting tin two shelves below the rack you will use, fill two-thirds with boiling water and keep hot.
• Tear a large sheet of foil and a sheet of greaseproof paper (~30x40cm), greaseproof on top of foil and butter the paper.
• Combine butter, flour and vanilla seeds in a food processor and pulse until butter is disappeared, or rub together by hand, then transfer to a bowl.
• Stir in suet and pour in milk, work with a knife to form a sticky dough, adding a little more milk if needed.
• Turn dough onto a floured surface, pat and roll to a roughly 25x25cm square.
• Spread jam over the dough leaving a gap along one edge, then roll up from the opposite edge.
• Pinch the jam-free edge to seal and pinch the ends; place seam-side down on the greased paper.
• Loosely bring up paper and foil around the roll and scrunch edges to seal (do not wrap tightly).
• Place the parcel on the rack above the hot roasting tin and cook for 1 hour.
• Let sit 5 minutes before unwrapping, then open and thickly slice to serve with custard.