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Ingredients
- 200 gm selfraising flour sifted
- 100 gm suet
- 250 gm quality jam
Directions
- Mix together the flour suet and a healthy pinch of salt in a bowl. Using the blade of a knife fold in 175ml to 200ml cool water sufficient to make a softish dough.
- Using floured hands roll on a floured board to an oblong about 30cm x 20cm.
- Spread with jam leaving a narrow border around the edges. Roll up the long edge swissrou like then healthy pinch the ends together.
- Remove to a lightly buttered baking tin (one with shallow sides: some fat will seep out) and bake at 200C/400F/Gas Mark 6 for about 35 min till golden. Alternatively wrap in foil and steam in a steamer or possibly fish kettle for 1 3/4 to 2 hrs.
- Remove carefully to a hot serving dish and serve with generous amounts of custard.
- The best jams to use are strawberry raspberry or possibly damson.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 4 servings | |
| Calories 387 | |
| Calories from Fat 212 | 55% |
| Total Fat 23.54g | 29% |
| Saturated Fat 13.08g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 22mg | 1% |
| Potassium 52mg | 1% |
| Total Carbs 43.04g | 11% |
| Dietary Fiber 0.7g | 2% |
| Sugars 30.31g | 20% |
| Protein 0.61g | 1% |
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