Recipe by dylan & nia's mommy
Grandma would also steam or boil this pudding. She made a large pleat in some greaseproof paper or a clean tea towel to allow for expansion. Then, she wrapped the pudding loosely, tying each end with some kitchen string (like a christmas cracker), She then boiled or steamed the pudding for 2 hours until cooked. If you find shredded suet hard to obtain, put a block of butter in the freezer and grate it when it has frozen.
Top Review by Tea Jenny
Hi there, I used to make this when my kids were small so I have not made it for a long time and it was good and it took me back a few years. I made it twice as the first one exploded in the oven, my fault I think I didn't wrap it up tight enough or maybe to tight. I am sorry the picture really doesn't do it justice as it was very nice if you just shut your eyes when you were eating it. Made for PAC fall 09
- 175 g self raising flour
- 1 pinch salt
- 75 g suet, shredded or 75 g frozen block butter, grated
- 5 tablespoons jam
Directions See How It's Made
- Preheat the oven to 200oc/400of/gas 6, place the flour, suet and salt in a large mixing bowl and mix together thoroughly.
- Make a well in the centre of the mixture. Gradually add a little cold water, mixing until a soft dough forms.
- Knead the dough lightly until smooth. Turn out the dough onto a lightly floured surface. Roll out to a oblong about 27x23cm/11x9in.
- Using a palette knife, spread the jam out on the dough leaving a 1 inch border. Carefully roll up the dough from the shorter end. Seal seam with a little cold water.
- Wrap the roll in a piece of folded greaseproof paper, the wrap in folded foil. Place in a roasting tin, seam side down.
- Bake the pudding in the oven for 40minutes. Undo the foil and paper 15 minutes before the end of cooking time. Serve hot with custard.