- 50g Butter
- 250g Self-raising Flour
- 1 small Vanilla
- 50g Suet
- 150ml Milk
- 100g Raspberry Jam
- to serve Custard
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.