Title: Suffolk Raisin Roly-Poly(English)
Categories: Puddings, English
Yield: 4 Servings
3 oz Flour
Pinch of salt
1 ts Baking powder
4 oz Suet
12 oz Raisins, stoned
1 ds 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 1/4 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.
