Preheat the oven to 200°C.
Cook strawberries in a hot frying pan for one minute.
Add sugar, lemon zest, and juice, then cook for 4 minutes until thickened.
Purée half the strawberry mixture in a blender and return to the pan.
Cook the mixture for 5 minutes until thick and leave to cool.
Mix flour, sugar, suet, and lemon zest in a bowl.
Gradually add water to form a soft dough and knead lightly.
Roll dough to an oblong 1cm thick and spread with jam, leaving a 2.5cm border.
Roll into a pinwheel, place in a loaf tin, and seal with foil.
Steam the tin in a large saucepan for one hour.
Transfer pudding to a baking tray and bake for 15-30 minutes until browned.
Whisk egg yolks and sugar until blended.
Boil milk, cream, and vanilla, then simmer for one minute.
Whisk the hot liquid into the egg mixture.
Heat slowly until thickened, then discard vanilla pod and serve.