Steamed suet roll is one of the, if not the greatest, winter pudding. When prepared and cooked correctly, it is an absolute joy. When it is not, it is the worst pudding in the world, and rightly so. Two things I would say First, make sure you put in plenty of jam the more, the better. Believe me there is nothing worse than a mean jam roll. Secondly, serve with Bird's yes Bird's custard. It's the best custard by far. A final tip, sweeten the custard with Golden Syrup rather than sugar for a lovely twist
Servings 6
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes


  • 225 g self-raising flour
  • 115g g suet
  • 55 g caster sugar
  • 1 medium egg, lightly beaten
  • 2 tbsp cold water, approx.
  • pinch salt
  • 185 g blackcurrant jam


  • Place the flour, salt, suet, sugar, egg in a mixing bowl. Mix well
  • Add a touch of cold water and mix to a soft but not sticky dough.
  • Roll out and use straight away as the raising agents are working away.
  • Have ready a 24cm steamer filled with boiling water.
  • This is very important As soon as the pastry is ready, it must be cooked, or you will end up with a heavy leaden end product.
  • Roll the pastry out until it measures about 30 x 40cm roughly.
  • Spread over the jam nice and thickly. There is nothing worse than underfilled finished roll.
  • Roll up nice and light, not too tight, then cut in half, so you end up with 2 manageable rolls.
  • Tear off 2 pieces of foil roughly the size of the original pastry.
  • Butter really well, then carefully place the pastry rolls on top.
  • Roll up the pastry loosely (this allows the roll to expand when it is steaming to form a tight roll), twist up the ends, and repeat with the second roll.
  • Place in the steamer and steam until the rolls are tight and firm, about 40 minutes.
  • To test, gently squeeze, and they should be full and firm. If not, then leave for a few more minutes.
  • Once cooked, carefully remove from the steamer, and leave the rolls to set.
  • Open the foil and slice into three, serve with hot custard, sweetened with a little Golden Syrup rather than sugar
  • If you have any leftover, wrap in cling film and chill.
  • When needed, slice cold. Warm in a microwave on medium power. Take care, though, as the jam will burn.
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Keyword jam
Course Dessert
Cuisine British, ITV This Morning
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