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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