Suffolk Apple Roly-Poly
Puddings: 4 Servings:
 3 oz Flour;
Pinch of salt;1 ts Baking powder;
4 oz Suet;
2 apples diced ,; 1 dstp 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 Apples 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.
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 Suffolk Raisin Roly-Poly
Puddings,
 4 Servings:
 3 oz Flour;
Pinch of salt;1 ts Baking powder
4 oz Suet
12 oz Raisins, stone; 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.
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Ipswich Lemon Pie:
 8 oz    Shortcrust pastry
 Grated rind & juice -of a lemon
 2  oz   Butter; 4   Eggs beaten
Set oven to 400/F or Mark 6. Line a 7 inch flan
dish with the pastry. Put the lemon rind and juice,
butter and sugar into a saucepan and heat gently
until the  sugar has completely dissolved, stirring
as little as possible. Allow the mixture to cool
completely, then strain the beaten eggs into it
and stir gently until combined. Pour the mixture
 into the pastry case, and brush the edges of the
pie with milk to glaze. Cook for 10 mins, then
reduce the oven temperature to 350/F or
Mark 4 for a further 15 to 20 mins until
the filling is set and the pastry lightly golden.
Serve hot or cold with cream.
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 Suffolk Rusk(English)
Yield: 1 Cake
  8 oz Self-raising Flour
 Pinch of salt
 3 oz Butter
 1    Egg beaten
 A little milk or water
 Set oven to 450/F or Mark 8.
Sift the flour and salt together into a
bowl, then rub in the butter until
the mixture resembles fine breadcrumbs.
Stir in the beaten egg and sufficient milk
or water to make a smooth dough.
Roll out on a lightly floured surface to about
1 inch in thickness then cut into 2 1/2 inch rounds.
Place on a greased baking sheet and cook for 10 mins.
Remove from the oven and split in half.
Reduce the oven temperature to 375/F or Mark 5.
Return the Rusks to the baking sheet, cut side
upwards, and cook for a further 10 to 15 mins
until crisp and golden-brown. Cool on a
wire rack. Serve with butter and jam at teatime
or as a savoury with cheese or Bloater Savoury.
Suffolk Rusks store well in a tin.
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