You will need 

250 g flour, plus extra for dusting

3tsp baking powder

1tsp salt

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

Serves: 6

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