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“Grandma would also steam or boil this pudding. She made a large pleat in some greaseproof paper or a clean tea towel to allow for expansion. Then, she wrapped the pudding loosely, tying each end with some kitchen string (like a christmas cracker), She then boiled or steamed the pudding for 2 hours until cooked. If you find shredded suet hard to obtain, put a block of butter in the freezer and grate it when it has frozen.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 200oc/400of/gas 6, place the flour, suet and salt in a large mixing bowl and mix together thoroughly.
  2. Make a well in the centre of the mixture. Gradually add a little cold water, mixing until a soft dough forms.
  3. Knead the dough lightly until smooth. Turn out the dough onto a lightly floured surface. Roll out to a oblong about 27x23cm/11x9in.
  4. Using a palette knife, spread the jam out on the dough leaving a 1 inch border. Carefully roll up the dough from the shorter end. Seal seam with a little cold water.
  5. Wrap the roll in a piece of folded greaseproof paper, the wrap in folded foil. Place in a roasting tin, seam side down.
  6. Bake the pudding in the oven for 40minutes. Undo the foil and paper 15 minutes before the end of cooking time. Serve hot with custard.

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