Yum, yum, yum!
- 225 g self-raising flour, sifted
- 120 g frozen butter (that has been frozen, or, if preferred, vegetable suet)
- 130 ml/fl oz low fat milk
- 15 g icing sugar sifted in with the flour
- 3 tblsp your favourite jam - raspberry, loganberry, rhubarb or blackberry etc.
- icing sugar for garnish (optional)
- Preheat the oven to 190C fan oven /400F/Gas 6. 200c conventional oven.
- Put a roasting tin filled half way up with water into the oven. (This creates the steam for the pudding).
- Sieve the flour and icing sugar into a bowl.
- Grate the frozen butter and add to the bowl. Freezing the butter makes the pastry very cold.
- Pour the milk into the bowl and combine. You may need a little more to form a soft, but not sticky dough. Mix gently with a stainless steel spoon (this will ensure maximum coldness)
- Put the mixture onto the work top and knead for a minute till the dough becomes smooth.
- Roll into a rectangle, about 1cm thick.
- Spread the jam over the pastry leaving about 1 cm around the circumference of the pastry.
- Brush all around the edges of the pastry with a little water.
- Gently roll the pudding into a ‘swiss roll’ shape.
- Cut a large rectangle of parchment paper.
- Place the pudding on a non stick baking tray preferably and on top of the paper. Brush the top of the pudding with a little water and sprinkle some dark brown sugar on the top.
- Very loosely cover the pudding with the paper. Make a big airy packet with the paper, giving loads of room for the pudding to rise and expand. Twist the two ends like twisting a sweet.
- Bake for 35 - 40 minutes.
- Take out and serve with homemade custard or some freshly whipped Irish cream flavoured with a vanilla pod or extract.