Jam Roly-Poly

Begin by placing a deep roasting tin filled two-thirds with boiling water on the bottom shelf of your oven, ensuring there is a rack directly above it for the pudding to cook gently in steam. Tear off a large sheet of aluminum foil and an equally sized piece of greaseproof paper; layer the greaseproof paper atop the foil and generously butter the surface to prevent sticking. In a food processor, combine the butter, flour, and vanilla seeds, pulsing until the butter is fully incorporated into fine crumbs. Transfer this mixture into a bowl, add the suet, and pour in the milk. Use a knife to bring the mixture together into a sticky dough, adding a little extra milk if necessary. Turn the dough onto a floured surface and quickly pat it into a smooth ball. Roll it out to form a roughly 25 x 25 cm square. Spread the raspberry jam evenly over the dough, leaving a small border free of jam along one edge. Carefully roll the dough away from the jam-free edge to form a tight spiral. Pinch the jam-free edge and the ends firmly to seal in the filling. Lift the roly-poly onto the prepared buttered greaseproof paper, seam side down. To make transfer easier and maintain shape, use a flat baking sheet underneath if you like. Loosely wrap the pudding with the foil and paper, scrunching the edges to seal, but allow space for the pudding to expand as it cooks. The roly-poly will puff up during steaming, so avoid wrapping tightly. Place the parcel on the oven rack above the water-filled roasting tin and steam for 1 hour until cooked through and tender. Allow the pudding to rest for 5 minutes before carefully unwrapping the foil and paper. Slice thickly while warm and serve with plenty of creamy custard for a classic comforting treat. Tip: Use smooth jam to prevent lumps and ensure even spreading. Wrapping the pudding loosely is key to a beautifully soft texture, and resting briefly before slicing helps retain its shape.