Cut the butter into cubes and keep cold.
Fit the K beater to the machine.
Pre heat the oven to 180ºC.
Fill two thirds of the roasting tin with hot water.
Place the roasting tin in the oven, making sure there is an oven shelf above it.
Add Ingredients 1 (butter, flour, vanilla) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 3 for 1 minute, 30 seconds.
Add Ingredients 2 (suet, milk) into the Mixer bowl.
Mix on speed 1 for 30 seconds.
Tip the dough out onto a lightly floured worksurface and knead until it comes together.
Roll out into a square about 25 cm x 25 cm.
Spread Ingredients 3 (jam) onto the dough, leaving a gap along one edge.
Start to roll the dough up, starting from the opposite side to the jam free edge.
Slightly pinch the ends of the roll closed.
Lay a large piece of foil (30 cm x 40 cm) onto a worksurface.
Cover the foil with a similar sized piece of parchment paper.
Butter the parchment paper.
Lay the douh onto the parchment paper, seam side down.
Loosely bring the edges of the foil together and seal, being careful not to wrap very tightly.
Place in the oven, on the shelf above the roasting tin.
Bake for 1 hour at 180ºC.
Let the pudding sit for 5 minutes before unwrapping.