- Hearty & Grounding
- Desserts
- Prep 20 min
- Cook 40 min
- Serves 6
The pudding of school dinners, done properly. The suet pastry is light and tender, and the jam bubbles out of the ends. Traditional suet is made from beef, so this version is not vegetarian.
Ingredients
For the pudding
- 250 g self-raising flour, plus extra for dusting
- 125 g shredded beef suet
- A pinch of salt
- 150 ml cold water
- 5 tbsp raspberry jam
- Milk, for brushing
To serve
- Warm custard
Method
- Heat the oven to 180°C and line a baking tray with baking paper.
- Mix the flour, suet and salt in a bowl. Add the water a little at a time and mix to a soft, non-sticky dough.
- On a floured surface, roll the dough into a rectangle about 25 x 30 cm.
- Spread the jam over the dough, leaving a 2 cm border all round. Brush the border with milk.
- Roll up from the short side like a Swiss roll and pinch the ends closed.
- Place seam side down on the tray, brush with milk, and bake for 35 to 40 minutes, until golden.
- Let it rest for 5 minutes, slice, and serve with hot custard.
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