This old school pud is perfect for serving up after a big family dinner. A luscious filling made with cherries, sugar and lemon juice and zest is wrapped in a traditional suet pastry, then steamed until tender and delicious. This pud is particularly lovely with custard.
- 250g plain flour
- 150ml cold milk
- 50g suet, shredded
- 1 tsp. salt
- 3 tsp. baking powder
- 300g cherries, stems and stones removed
- 150g caster sugar
- 2 tsp. lemon zest
- 1 tbsp. lemon juice
- 2 tbsp. melted butter
Make the filling - simple halve the cherries and stir with the caster sugar, lemon zest and lemon juice. Set to one side.
Make the pastry. Sift together the flour, salt and baking powder. Stir in the suet and add the milk, bit by bit, until you have a dough. Knead with floured hands until a smooth dough forms.
Roll the dough out until 5mm thick, in a rough rectangle shape. Spread the cherry filling over the dough leaving a gap of 1cm around the edges. Roll the pastry into a roly poly and pinch the ends so that the gooey filling does not escape.
Wrap in a clean muslin cloth and place into a steamer. Cover, and steam over boiling water for 90 minutes or until the pastry is cooked and tender. Cool for five minutes before serving.