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. ~~~~~~~` 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. ~~~~~~~~ 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. ~~~ 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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