Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Put a large roasting tin, two-thirds filled with hot water, on the bottom shelf of the oven. Ensure that there is another oven shelf just above.
2. Cut large pieces of foil and baking paper (each about 30cm x 40cm). Place the baking paper sheet on top of the foil and grease it thoroughly with butter.
3. Using your fingertips or a food processor, rub the diced butter intothe flour, adding a pinch of salt, untilno lumps of butter remain. Stir inthe suet, lemon zest and sugar and gradually add enough milk to make a soft, slightly sticky dough.
4. Turn out onto a lightly floured surface and, working lightly and quickly, roll into a rectangle measuring roughly 25cm x 35cm. Spread the jam over, leaving a 2cm border at one of the short ends of the dough. Roll up from the opposite short end and pinch to seal the seam and the ends. Carefully lift onto the greased paper, seam-side down, and loosely wrap the paper around it – leaving room for the pudding to expand. Bring up the foil and seal around the paper, twisting the ends like a cracker. Transfer the pudding directly onto the oven shelf above the tin of hot water and bake for 55-60 minutes, until firm.
5. Meanwhile, make the custard. Heat the cream, milk, vanilla and cardamom in a saucepan until just beginning to bubble at the edges. Cover and set aside to infuse for 30 minutes.
6. Whisk the egg yolks with the cornflour and sugar until smooth. Whisk in a little of the warm cream, then gradually stirin the remaining liquid. Clean out the pan, then strain the custard back into the clean pan through a sieve and return to the heat. Stir over a low heat until thickened enough to coat the back of a spoon – about 7-8 minutes.
7. Once the pudding is firm, set aside for 5 minutes before unwrapping and cutting into slices to serve with the custard.

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