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Serves: 6
Prep time: 20 mins
Total time:
Recipe photograph by Catherine Frawley
Recipe by Tamsin Burnett-Hall
An old-school classic. There’s something wonderfully comforting about suet pastry, and it really couldn’t be easier to make. This pudding is ‘steamed’ in the oven for ease
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Desserts Weekend Autumn Comfort
Nutritional information (per serving)
Calories
375Kcal
Fat
16gr
Saturates
9gr
Carbs
53gr
Sugars
26gr
Protein
4gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
- 200g self-raising flour
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- or zest of ½ orange
- 100g vegetarian suet
- about 150ml milk
- about 200g raspberry jam (or other flavour of your choice – dark jams contrast best with the suet pastry)
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6 with a large roasting tin lled with warm water on the bottom of the oven and a shelf positioned just above, to act as a steamer.
- Cut a large sheet of baking paper (about 40cm long) and butter generously. Put it on top of a sheet of foil that’s about 15 cm longer; set aside.
- Mix together the flour, a pinch of salt and the sugar in a bowl, adding the vanilla or zest. Stir in the suet and enough milk to give a soft but not too sticky dough. Turn out onto a floured surface and roll out to a rectangle about 23cm x 33cm.
- Spread with jam, leaving a 2cm border all around. Roll up from one of the short ends, then pinch the seam and ends closed. Lift the roly-poly onto the buttered paper and foil, seam-side down, and roll up. Make sure it’s not too tight – you need to allow room for the pudding to expand. To seal, twist the ends of the foil and paper like a cracker.
- Transfer to a baking tray or directly on the shelf. Bake for 45-50 minutes until firm. Leave to stand for 5 minutes, then carefully unwrap – don’t worry if some of the jam has broken through the suet crust. The pastry will have turned golden and crisp on the outside. Serve in thick slices, with custard.
