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Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
250g/8oz self-raising flour
pinch salt
125g/4oz shredded suet
90-120ml/6-8tbsp water
4 tbsp raspberry jam, warmed
a little milk
1 egg, beaten, and caster sugar to glaze
Method
1. Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft but not sticky dough.
2. Turn on to a floured board and roll out to a rectangle about 20x30cm/8x12in.
3. Brush the pastry with the warmed jam, leaving a 1cm/½in border all round.
4. Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well.
5. Place on a greased baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar.
6. Bake in the oven at 200C/400F/Gas 6 for 35-40 minutes until golden brown.
7. Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard.
How is it???????????????
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