← Nouns Cooking · British & Irish

Ingredients

• 250 g self-raising flour, plus extra for rolling
• 100 g shredded vegetable suet
• 2 tbsp caster sugar
• 1 pinch Salt
• 150 ml milk, plus a splash more if needed
• 150 g raspberry or strawberry jam
• 10 g butter, for greasing

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Put a roasting tin on the bottom shelf and fill it halfway with boiling water. Set a wire rack on the shelf above.
2. Mix the flour, suet, sugar and salt, then stir in the milk to make a soft but not sticky dough. Knead it briefly on a floured surface until smooth.
3. Roll the dough into a rectangle about 30 × 20 cm. Spread the jam over it, leaving a 1 cm border, brush the edges with a little water and roll it up from a short end. Pinch the ends to seal.
4. Wrap the roll loosely in a large sheet of buttered baking paper, folding a pleat along the top to give it room to rise, then wrap in foil and twist the ends like a cracker.
5. Place it on the rack over the steaming water and bake for 1 hour until risen and firm to the touch.
6. Unwrap, cut into thick slices and serve hot with plenty of custard.

Tips

• Beef suet is traditional; vegetable suet keeps it vegetarian and is just as light.
• Leftovers reheat well in the microwave in about 30 seconds per slice.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs