Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1¾ oz butter, chilled and diced, plus extra for greasing
• 8¾ oz self-raising flour, plus extra for dusting
• 1 vanilla pod, seeds scraped (or 1 tsp vanilla extract)
• 1¾ oz suet (beef or vegetable)
• 10 Tbsp milk, plus more if needed
• 3½ oz raspberry jam
• 1 tbsp caster sugar (optional, for sprinkling)
• 1¼ cups custard, to serve

Method

1. Heat the oven to 350°F. Lay a large sheet of baking paper on top of a sheet of foil and grease the paper well with butter.
2. Rub the butter into the flour in a large bowl until the mixture resembles breadcrumbs. Stir in the suet, vanilla seeds and a pinch of salt.
3. Add the milk a little at a time and mix to a soft, slightly sticky dough, adding a splash more milk if needed. Do not overwork.
4. On a floured surface, roll the dough into a rectangle about 9¾ x 7¾ in and roughly ¼ in thick.
5. Spread the raspberry jam over the dough, leaving a ¾ in border all round. Brush the border with a little milk.
6. Roll up tightly from a short end like a Swiss roll, pinch the ends to seal, and place seam-side down on the greased paper.
7. Wrap loosely in the paper and foil, allowing room for the pudding to expand, and twist the ends to seal. Place on a baking tray.
8. Bake for 35-40 minutes until risen, firm and lightly golden. Alternatively steam over simmering water for 1 1/2 hours, topping up the water as needed.
9. Unwrap carefully, sprinkle with caster sugar if using, slice thickly and serve hot with custard.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).