Mix together the defrosted raspberries and the jam
3
Step 3
Place a large roasting tin in the bottom of the oven and fill with water and place an oven rack just above it
4
Step 4
Mix the flour, suet and caster sugar in a bowl and add the mixed spice, vanilla and milk
5
Step 5
Bring together to form a sticky dough and place onto a floured surface. Gently roll out into a square and spread with the raspberry jam, leaving a 2cm edge on each side
6
Step 6
Roll up the dough and place seam down, onto a large piece of buttered grease proof
7
Step 7
Place this onto tin foil and gently seal the paper and tin foil leaving plenty of room for the pudding as it will rise in the oven
8
Step 8
Place onto the baking rack and cook for 1 hour
9
Step 9
Serve with custard and more raspberries
Ingredients
25 g soft butter (for greasing)
250 g self raising flour
100 g Suet
75 g caster sugar
1 tsp vanilla extract
1 tsp mixed spice
150 ml Milk
100 g Country Range Frozen Raspberries
250 g Raspberry Jam
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