Jam Roly-Poly

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it.
2. 2Pull 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/160°C / 325°F fan/gas 4.
3. 3Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
4. 4Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl.
5. 5Stir 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.
6. 6Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm.
7. 7Spread 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.
8. 8Gently 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.
9. 9The 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 leave to cook for 1 hr.
10. 10ServeLet the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly cut the to serve.