Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Plum | 1 medium (66g) | 30 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 200 g self-raising flour
- 100 g vegetable suet
- Finely-grated zest and juice of 1 small lemon
- 1 medium egg , beaten
- 2–4 tbsp milk or water
- 200 g red jam of your choice such as plum, cherry, raspberry or strawberry
- 1 pinch salt
- Custard or cream to serve.
Directions
Stir the flour, suet, salt and lemon zest together then work to a firm dough with the lemon juice, egg and milk or water.
Roll out to a rectangle about 25 x 20.5 cm (10 x 8 in ) and spread jam to within 2.5 cm (1 in) of the edges. Roll up starting from a short end and seal the edges well with a little water.
Set the roll on a sheet of well buttered foil and wrap, making sure you seal the ends well. If you are feeling traditional use cheesecloth or a shirt sleeve to steam in.
Set in a steamer and steam for 2 hours.