2 2/3 cup (300 g) plain flour (All purpose)
1/4 tsp salt
2 tsp baking powder
150 g shredded suet
cold water
flour for dusting
your favorite jam
1/4 tsp salt
2 tsp baking powder
150 g shredded suet
cold water
flour for dusting
your favorite jam
method
1. Sift the flour, salt, and baking powder together.
2. Add the suet, and enough cold water to make a soft but not sticky dough.
3. Roll out the dough into a rectangle about 5 mm thick.
4. Spread with jam almost to the edge.
5. Dampen the edges and roll up lightly.
6. Seal the edges.
7. Lay the dough on a scalded, well floured pudding cloth
8. Tie up the ends of the cloth.
9. Put into a saucepan of fast boiling water, reduce the heat and simmer for 2 - 2 1/2 hours.
10. Drain well and unwrap.
11. Serve with any custard or sweet sauce, or with warmed golden syrup and cream
2. Add the suet, and enough cold water to make a soft but not sticky dough.
3. Roll out the dough into a rectangle about 5 mm thick.
4. Spread with jam almost to the edge.
5. Dampen the edges and roll up lightly.
6. Seal the edges.
7. Lay the dough on a scalded, well floured pudding cloth
8. Tie up the ends of the cloth.
9. Put into a saucepan of fast boiling water, reduce the heat and simmer for 2 - 2 1/2 hours.
10. Drain well and unwrap.
11. Serve with any custard or sweet sauce, or with warmed golden syrup and cream
serving amount
serves 6
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