JAM AND ALMOND PUDDING
175 g self-raising flour
75 g grated frozen butter
1 tbsp caster sugar
160-175ml cold water
250 g blackcurrant jam
50 g slivered almonds
1
To make the pastry, sieve the flour into a bowl, add the grated butter and sugar and mix to a sticky dough with the water; at this point you can add a little more flour or water as necessary in order to achieve a dough that does not stick to the rolling pin
2
Preheat the oven to 220C/Gas7; roll out the dough on a floured board into a rectangle about 30cm x 20cm; spread over the jam and sprinkle the almonds on top; wet one long edge and roll into a thick sausage towards the edge; press to seal; lift on to the baking sheet and bake in the preheated oven for 35 minutes or until golden; if the jam leaks out, use a pastry brush to spread on top of the pudding; serve in thick slices
