butter for greasing
3 cups (300 g) plain flour (All purpose)
1 level tsp (5 ml) baking powder
pinch of salt
150 g (5 oz) shredded suet
flour for rolling out
200 - 300 g (7 - 11 oz) jam
3 cups (300 g) plain flour (All purpose)
1 level tsp (5 ml) baking powder
pinch of salt
150 g (5 oz) shredded suet
flour for rolling out
200 - 300 g (7 - 11 oz) jam
method
1. Grease a baking sheet.
2. Set the oven at 190°C (375°F) gas 5.
3. Sift the flour, baking powder and salt into a mixing bowl.
4. Add the suet and enough cold water to make a soft, but firm dough.
5. On a lightly floured surface, roll the dough out to a rectangle about 5 mm (1/4 inch) thick.
6. Spread the jam almost to the edges.
7. Dampen the edges of the pastry rectangle with water and roll up lightly. Seal the edges at either end.
8. Place the roll on the prepared baking sheet with the sealed edge underneath.
9. Cover loosely with greased greaseproof paper or foil and bake for 50 - 60 minutes until golden-brown.
10. Transfer to a warm platter, slice and serve with warmed jam.
2. Set the oven at 190°C (375°F) gas 5.
3. Sift the flour, baking powder and salt into a mixing bowl.
4. Add the suet and enough cold water to make a soft, but firm dough.
5. On a lightly floured surface, roll the dough out to a rectangle about 5 mm (1/4 inch) thick.
6. Spread the jam almost to the edges.
7. Dampen the edges of the pastry rectangle with water and roll up lightly. Seal the edges at either end.
8. Place the roll on the prepared baking sheet with the sealed edge underneath.
9. Cover loosely with greased greaseproof paper or foil and bake for 50 - 60 minutes until golden-brown.
10. Transfer to a warm platter, slice and serve with warmed jam.
serving amount
serves 6
rate this recipe
8.6
out of 10
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