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250g self-raising flour
50g shredded suet
50g butter (can be salted), cold and cut into chunks
25g sugar
the seeds from a vanilla pod
125ml milk
100g raspberry or plum jam
1. Heat oven to 160C. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof paper on top of the foil and butter it.
2. Rub together flour and butter
3. Add the sugar, vanilla seeds and suet, pour in the milk and work together with a knife until you get a sticky dough.
4. Put dough out onto a floured surface, roll out to a square roughly 25cmx25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too.
5. Put on the greased paper, join-side down, loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. Don’t wrap it tightly.
6. Cook in oven for 1 hour.
7. Let the pudding sit for 5 mins before unwrapping and serving
Serves six.