Suffolk raisin roly-poly(english)

Yield: 4 Servings

Measure Ingredient
3 ounces Flour
\N \N Pinch of salt
1 teaspoon Baking powder
4 ounces Suet
12 ounces Raisins, stoned
1 dash Sugar

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.

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