Jam Roly-Poly (Steamed Suet Pudding with Jam)

• 200 g Plain flour
• 2 tsp Baking powder
• 25 g Caster sugar
• 100 g Beef suet
• 120 ml Whole milk
• 1 tsp Vanilla extract
• 150 g Strawberry jam
• 400 ml Custard

1. Set up a steamer over a large pot of gently simmering water, making sure the water level sits below the steamer. Put the lid on and let it come up to a steady simmer while you make the pudding.
2. In a mixing bowl, whisk together the plain flour, baking powder and caster sugar. Stir in the beef suet until evenly distributed.
3. Mix the whole milk with the vanilla extract, then pour it into the dry ingredients. Stir with a spatula until you have a soft, slightly tacky dough; if it looks dry, add a small splash more milk from the measured amount as needed.
4. Lightly flour a work surface and roll the dough into a rectangle about 25 x 30 cm. Spread the strawberry jam evenly over the dough, leaving a 2 cm border along one long edge.
5. Roll the dough up tightly from the jam-covered long edge to make a neat log, then pinch the seam to seal. Place the roll seam-side down in the steamer, cover with the lid, and steam for 60 minutes, topping up the pot with boiling water if needed to keep it simmering.
6. Warm the custard gently in a saucepan over low heat, stirring often, until hot but not boiling. Slice the jam roly-poly and serve straight away with the warm custard.

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