150g self raising flour
75g vegetable suet
Pinch salt
100ml cold water
Mix ingredients to make a dough, roll out into a rectangle and cover in raspberry jam. Wet the long edge and roll from the opposite side, sealing with the wet edge and at the ends. Lay the joined part on a greased paper and roll up, twist the ends of the paper like a sweetie.
Bake in a hot oven on a tray above a roasting tin filled with boiling water for 35 mins.
Serve sliced with custard... Don't scald yourself on the molten jam!
No comments:
Post a Comment