• 200g plain flour

  • 1 tbsp baking powder

  • pinch salt

  • 50g light brown sugar

  • 115g suet

  • 150 ml water (approx)

  • 5 tbsp warm jam

  • Milk for brushing

  • Demerara sugar for dusting


  • 1.

    Sift the flour with the salt and baking powder. Stir in the suet and sugar. Add enough water to bind to a sift but not sticky dough. Roll out on a floured surface until it is about 5mm thick. Spread with warm jam leaving a border of 1 cm around each side. Roll up loosely and pinch at the ends.

  • 2.

    Place on a greased baking tray, brush with milk and drizzle over Demerara sugar. Bake at 200 degrees for 30 to 40 minutes and serve with custard.

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