- 250g self-raising flour
- A pinch of salt
- 125g shredded suet
- 4 tbsp raspberry jam, warmed
- A little milk, for brushing
- 1 free-range egg, beaten, for brushing
- Caster sugar, to glaze
- Homemade custard, to serve
Preheat the oven to 200°C/400°F/Gas mark 6.
Sift the flour and salt into your favourite mixing bowl. Stir in the suet and enough water (6–8 tbsp) to make a soft, but not too sticky, dough. Turn out on a floured surface and roll out a rectangle, about 30 x 20cm. Brush the pastry with warm jam, leaving a 1cm border around the edge of the rectangle. Fold the pastry border inwards and brush with milk or egg.
With the short side of your rectangle before you, gentle roll the pastry away from you, creating a magnificent Swiss roll. Carefully seal the ends and place on a greased baking tray with the sealed edge underneath. Brush with beaten egg and sprinkle with caster sugar.
Bake for about 35–40 minutes until golden brown. When it’s done, remove from the oven and sprinkle with a little more sugar. Serve piping hot with homemade custard. Heaven onna plate!
The Great Northern Cookbook by Sean Wilson, Hodder & Stoughton Publishers 2012 © Amanda Heywood