250 g flour, plus extra for dusting
3tsp baking powder
50g shredded suet
150ml cold milk, plus extra for brushing
300g cherries, pitted and halved
150g caster sugar
1/2tsp ground cinnamon
2tbsp melted butter
Chopped almonds for decoration
Prep time: 10 mins
Cooking time: 40 mins
Cost per serving: 72p
How to do it
1. Heat the oven to 180°C/ Gas 4. Sift together the flour, baking powder and salt. Rub in the suet until the mixture resembles coarse crumbs. Stir in the milk a little at a time and mix well. Knead briefly and set aside.
2. In another bowl, mix the cherries, sugar and cinnamon.
3. On a floured surface, roll out the pastry to a 20x30cm rectangle about 5mm thick. Brush with melted butter. Spread the cherries evenly over the pastry, leaving 1cm clear around the edges, then roll up, starting at the short end. Pinch the edges together to stop the juices from escaping.
4. Place on a lightly greased baking tray and brush with milk. Sprinkle with almonds and pop back in the oven for 40 mins or until golden brown. Serve warm.
We love this dessert served with a glass of warm white mulled wine