Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 g (1 cup or 8 oz ) self-rising flour
- 1 pinch salt
- 125 g (½ cup or 4 oz) shredded suet
- 90–120 ml (6–8 tbsp ) water
- 4 tbsp raspberry jam , warmed
- A little milk
- 1 egg , beaten
- 1 tsp caster sugar to glaze
Directions
Preheat the oven to 200°C (400°F or Gas Mark 6) .
Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft but not sticky dough .
Turn on to a floured board and roll out to a rectangle about 20×30 cm (8×12 inches ).
Brush the pastry with the warmed jam, leaving a 1 cm (½ inch) border all around.
Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well.
Place on a greased baking sheet , with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar.
Bake in the oven for 35–40 minutes until golden brown.
Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard .