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1
Heat oven to 180C/160C fan/gas 4.
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2
Put a deep roasting tin half-filled with boiling water on the bottom shelf of the oven, making sure that there's another shelf directly above it.
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3
Whizz the butter and flour together in a food processor until you have a sandy consistency.
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4
Transfer to a mixing bowl and add the vanilla extract, 1 tbsp sugar and the suet, then pour in the milk and work together with a cutlery knife until you get a sticky dough.
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5
It should have a scone-like consistency.
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6
Add a little more milk if necessary.
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7
Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm) and sit the latter on top of the former.
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8
Lightly grease the paper.
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9
Tip the dough out onto a floured surface, then pat together to form a rough square.
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10
Roll out to roughly 22 x 22cm.
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11
Spread the jam all over the dough, leaving a 1 inch gap along one edge, then sprinkle over 2 tbsp sugar.
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12
Roll up from the opposite edge of the clean edge.
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13
Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly too.
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14
Carefully lift the parcel onto the greased paper, joint side down.
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15
Loosely bring up the paper and foil (the roly-poly will expand in the oven), then fold along the edges and ends to seal.
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16
Place it onto the rack above the roasting tin and cook for one hour.
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17
Let the pudding sit for 5 mins before carefully unwrapping it be careful, as it might let out some hot steam.
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18
Slice thickly to serve, and drizzle with custard or cream.
