150g self-raising flour

75g veg suet

Cold water

Pinch of salt

Baking paper 

Deep oven dish with a grille

Rub together the suet with the dry ingredients and make a dough like we did for the scones, so it’s soft but not sticky and all the dry ingredients have been incorporated.

Roll/pat it out until its 1-1½ cm thick in a rectangular shape and spread a layer of jam all over it. Roll it up, trying to pinch in the ends to stop the jam escaping and place it on a long sheet of baking paper. Make a sort of loose ‘cracker’ with the baking paper by leaving the top loose but tying the ends together like a cracker.

Place it on the grille in the deep oven dish which should have boiling water in it and bake it in the oven for 35-40 mins (keep an eye on the water as it may need topping up)

Serve with custard