Suffolk raisin roly-poly(english)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Flour |
| Pinch of salt | ||
| 1 | teaspoon | Baking powder |
| 4 | ounces | Suet |
| 12 | ounces | Raisins, stoned |
| 1 | dash | Sugar |
Directions
Mix the flour, salt and baking powder together, then add the suet and sufficient cold water to form a soft dough. Turn out on to a lightly floured surface and roll into an oblong about ¼ inch thick.
Sprinkle the raisins and the sugar on to the dough, then roll up like a Swiss Roll, damping the ends and pressing firmly together to seal.
Sprinkle with a little flour, then wrap lightly in greaseproof paper and roll up in a lightly floured pudding cloth, tying the ends tightly. Place in a saucepan of boiling water and boil for 3 hours, topping up the water as necessary. Serve cut into thick slices, and sprinkled with a little granulated sugar and accompanied by custard.
Serves 4 to 6.