6 Serves
90 Mins
Preheat your oven to 180°C. Place a deep roasting tin on the bottom shelf of the oven and fill it two-thirds full with boiling water from a kettle.
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AmericanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
148 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
565 mg / 4,700 mgSodium
627 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
16 g / 50 gSaturated Fat
22 g / 20 gCholesterol
72 mg / 300 mgCaffeine
0 mgNet Carbs
75 gAlcohol
0 g
In a food processor, pulse the flour, butter, and vanilla seeds until the butter is fully incorporated. Transfer the mixture to a large mixing bowl.
Stir the suet into the flour mixture, then gradually add milk, mixing with a knife until a sticky dough forms.
Turn the dough onto a floured surface, pat it smooth, and roll it out into a 25x25cm square. Spread the jam evenly over the dough, leaving a small border at one edge.
Roll the dough up tightly from the jam-covered edge, pinching the seams and ends to seal. Place the roll seam-side down on a sheet of buttered greaseproof paper layered over aluminum foil.
Loosely wrap the pudding in the paper and foil to allow for expansion, sealing the edges well. Place the parcel on the oven rack directly above the water-filled roasting tin and steam for 1 hour.
Remove from the oven and let the pudding rest for 5 minutes before carefully unwrapping and slicing to serve.
9
g61
g17
g
American