A taste of tradition with a twist! The pistachio cream has a really unique, smooth, and creamy taste and adds a smooth touch to this sweet treat. The sweetness of the cream mixed with the tangy cherry jam makes for a lovely comforting dessert!
  • 250g Self Raising Flour
  • 5 tbsp Crema Di Pistachio
  • 80g Beillevaire Cherry Jam
  • 2 Tsp Vanilla Paste
  • 50 g Butter (cold and cubed)
  • 3 tbsp melted butter
  • 50g Shredded Lard or Suet
  • 155ml Milk
  • Preheat your oven to 160°C
  • Fill an oven dish (about 1/2 full) with boiling water and place into your oven
  • In a bow mix combine your butter, vanilla and flour. The mix in your suet and milt using a knife (to make cutting motions) until a slightly sticky dough is formed
  • Roll the dough out on a floured surface into a square (about 20 cm) and spread over your Jam followed by drizzling the pistachio cream
  • Roll the dough and place it onto a large foil sheet (covered in melted butter). Seal up the foil to create a large parcel (with space for the pudding to rise)
  • Get the parcel in the oven for 1 hour, serve with custard and enjoy

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