1. 1

   Step 1

   Preheat your oven to 180°C (160°C fan). Place a roasting tin on the bottom shelf and fill it two-thirds with boiling water.

2. 2

   Step 2

   Prepare a large sheet of foil and greaseproof paper, roughly 30x40cm. Butter the greaseproof paper thoroughly.

3. 3

   Step 3

   In a food processor, combine the butter, flour, and scraped vanilla seeds. Pulse until the butter is fully incorporated.

4. 4

   Step 4

   Transfer the mixture to a mixing bowl. Stir in the suet and milk, mixing with a cutlery knife until a sticky dough forms.

5. 5

   Step 5

   If the dough is too dry, add a small splash of extra milk until the consistency is right.

6. 6

   Step 6

   Turn the dough onto a floured surface and pat it into a smooth square, approximately 25x25cm in size.

7. 7

   Step 7

   Spread the jam evenly over the dough, ensuring you leave a small gap along one edge.

8. 8

   Step 8

   Roll up the dough starting from the edge opposite the gap. Pinch the jam-free edge and the ends to seal the roll.

9. 9

   Step 9

   Place the roll onto the greased paper, seam-side down.

10. 10

    Step 10

    Loosely wrap the paper and foil around the pudding, scrunching the edges to seal. Do not wrap too tightly as it needs room to expand.

11. 11

    Step 11

    Place the parcel on the rack directly above the roasting tin and bake for 1 hour.

    Timer 60 min
12. 12

    Step 12

    Remove from the oven and let the pudding rest for 5 minutes before unwrapping.

    Timer 5 min
13. 13

    Step 13

    Carefully open the foil and paper, then slice the pudding thickly and serve with custard.

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