NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- self-raising flour200 g
- vegetable suet100 g
- lemon, finely grated zest and juice1
- egg, beaten1
- milk, or water2–4 tbsp
- red jam, choice of plum, cherry, raspberry or strawberry200 g
- salt1 pinch
- custard or cream, to serve
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Stir the flour, suet, salt and lemon zest together then work to a firm dough with the lemon juice, egg and milk or water.
Roll out to a rectangle about 25 x 20.5 cm (10 x 8 in) and spread jam to within 2.5 cm (1 in) of the edges. Roll up starting from a short end and seal the edges well with a little water.
Set the roll on a sheet of well buttered foil and wrap, making sure you seal the ends well. If you are feeling traditional use cheesecloth or a shirt sleeve to steam in.
Set in a steamer and steam for 2 hours.
