Ingredients

• 1.375/3lb 3oz self-raising flour
• 200g/7oz caster sugar
• 550g/1lb 4oz shredded suet
• about 700ml/1¼ pint water
• 375g/13oz strawberry jam
• 50ml/2fl oz whole milk

Directions

• Preheat the oven to 200C/400F/Gas mark 6.
• Place the flour
• sugar and suet into a bowl and mix thoroughly.
• Make a well in the centre of the mixture then gradually add enough water to make a soft dough. Knead lightly until smooth then divide into five portions of equal weight.
• Turn each portion of dough onto a floured surface and roll out to an oblong about 1cm/½in thick. Spread about one fifth of the jam on the pastry leaving a 1cm/½in border.
• Roll up from the long side into a pinwheel
• seal the ends well with a little water and place onto a greased baking sheet with the seal downwards. Brush with a little of the milk.
• Repeat with the remaining dough and jam
• using another greased baking tray if necessary. Bake in the oven for 35-40 minutes
• or until golden brown.