This is a traditional English suet pudding which was very popular due to the fact that it was filling and economical to make. The pudding needs a good strong-flavoured jam.
6 oz self raising flour
3 oz shredded suet
pinch of salt
5 fl oz water
the grated zest of 1 lemon
8 oz raspberry jam or one of your preference
Pre-heat the oven to 220°C – Gas 7.
Mix the flour, suet, salt and lemon zest in a bowl and mix to a firm dough with the water. On a floured board, roll out to a rectangle of roughly 9? x 12?. Spread a thick layer of jam over the top and roll up into a sausage shape. Place on a well greased baking tray. Bake for 30 – 40 minutes until golden brown. Serve with plenty of creamy custard.