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