A British classic
A British classic
DifficultyNot too tricky
Nutrition per serving
Calories 200 10%
Fat 4g 6%
Saturates 2g 10%
Sugars 11.7g 13%
Salt 0.3g 5%
Protein 3.8g 8%
Carbs 38.7g 15%
Fibre 1.5g -
Of an adult's reference intake
- 1 small knob of unsalted butter , for greasing
- 250 g self-raising flour
- 125 g shredded suet
- 25 g caster sugar , plus extra for sprinkling
- 20 ml milk , plus extra for brushing
- 5 tablespoons quality raspberry jam
- 1 handful of raspberries , plus extra to serve
- 1 large free-range egg
- fresh vanilla custard
By Christina Mackenzie
- Preheat the oven to 200ºC/400ºF/gas 6. Grease a baking tray with butter. Place the flour, suet and sugar with a pinch of sea salt in a bowl.
- Let a child stir the mixture while another (or you) adds the milk, a splash at a time, to combine – you want to make a lovely soft, but not sticky, dough.
- Flour a surface and show the kids how to roll the dough out to a rectangle that measures approximately 20cm x 30cm and is 1cm thick. Trim with a knife to even out, if necessary.
- Let the kids take over for the fun part: dollop the jam over the dough, spreading evenly to leave a 1cm border from the edges. Scatter over a handful of raspberries.
- Brush the edges with milk, then help the kids carefully roll the dough up, from the short side, into a log.
- Carefully transfer to the baking tray, making sure the sealed edge sits underneath. Crack the egg into a bowl and beat it, then brush the egg over the log and sprinkle with sugar.
- Bake for 30 to 40 minutes, or until the roll is golden and cooked through. Slice up and serve with custard and extra raspberries, if you like.
For a grown-up version, use marmalade and serve with whisky custard. You can also try lemon curd, or add chopped nuts to the filling.