How to make jam roly poly

• 50 g (1.8oz) butter, cold and diced
• 250 g (8.8oz) self-raising flour, plus extra for dusting
• 3 tbsp sugar
• 1 capful of vanilla extract
• 50 g (1.8oz) shredded suet (the veggie stuff is fine)
• 150 ml (5.3fl oz) whole milk, plus a little more if needed
• 125 g (4.4oz) strawberry jam
• 1 jug custard, to serve

1. Heat oven to 180C/160C fan/gas 4.
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.
3. Whizz the butter and flour together in a food processor until you have a sandy consistency.
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.
5. It should have a scone-like consistency.
6. Add a little more milk if necessary.
7. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm) and sit the latter on top of the former.
8. Lightly grease the paper.
9. Tip the dough out onto a floured surface, then pat together to form a rough square.
10. Roll out to roughly 22 x 22cm.
11. Spread the jam all over the dough, leaving a 1 inch gap along one edge, then sprinkle over 2 tbsp sugar.
12. Roll up from the opposite edge of the clean edge.
13. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly too.
14. Carefully lift the parcel onto the greased paper, joint side down.
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.
16. Place it onto the rack above the roasting tin and cook for one hour.
17. Let the pudding sit for 5 mins before carefully unwrapping it be careful, as it might let out some hot steam.
18. Slice thickly to serve, and drizzle with custard or cream.

butter, flour, sugar, capful of vanilla extract, suet, strawberry jam, custard

Taken from www.lovefood.com/guide/recipes/22114/how-to-make-jam-rolypol (may not work)