Mix together the defrosted raspberries and the jam
Place a large roasting tin in the bottom of the oven and fill with water and place an oven rack just above it
Mix the flour, suet and caster sugar in a bowl and add the mixed spice, vanilla and milk
Bring together to form a sticky dough and place onto a floured surface. Gently roll out into a square and spread with the raspberry jam, leaving a 2cm edge on each side
Roll up the dough and place seam down, onto a large piece of buttered grease proof
Place this onto tin foil and gently seal the paper and tin foil leaving plenty of room for the pudding as it will rise in the oven
