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!
INGREDIENTS
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
METHOD
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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