by Gran

Ingredients:
250g Self Raising Flour
1 tsp Baking Powder
1/2 tsp Salt
75g Fresh Breadcrumbs
175g Suet

4tbsp Raspberry Jam
150g Raspberries or Mixed Berries
Icign Sugar to Dust

Method:

1. Cut out pieces of baking parchment and foil measuring 30 x 25cm. Pre-heat the oven to 200c
2. Sift flour, baking powder and salt into a bowl, add breadcrumbs and suet and stir to mix evenly. Add 200ml cold water and mix with a fork to form a soft dough
3. Knead on a lightly floured surface. Cut the pastry in half and roll out each piece to a 25 x 20cm rectangle
4. Spread each piece of pastry with jam and sprinkle with berries, then place one on top of the other, fruit side up. Roll into a neat roll starting from the long edge
5. Put roll seam side downwards on the centre of paper and foil and roll up losely, sealing ends. Place on baking sheet
6. Bake in the oven for 40-45 mins until well risen and springy to touch. Cool slightly and remove wrappings. Transfer to dish, decorate with berries and dust with icing sugar. Serve with warmed jam or custard