Heat a small frying pan and cook strawberries for one minute.
Add sugar, lemon zest, and juice, then cook for 4 minutes until thickened.
Blend half of the mixture into a purée.
Combine the purée with the remaining strawberries and cook for 5 minutes until thick.
Mix flour, sugar, and suet in a bowl.
Gradually add water to form a soft dough and knead lightly.
Roll dough to 1cm thickness and spread the 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 pan of water for one hour.
Preheat the oven to 200°C.
Bake the pudding on a tray for 15 minutes until browned.
Whisk egg yolks and sugar for the custard.
Boil milk, cream, and vanilla, then simmer for one minute.
Whisk the hot milk into the eggs and heat slowly until thickened.
Slice the roly-poly and serve with custard.