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Raisin Roly-Poly

Puddings and Sweet Deserts

Rolled-up rectangle of slightly sweetened soda-raised suet pastry, with raisins between. Steamed

Original Receipt from J.Salmon

A traditional boiled suet roll, beloved by men and best served with plenty of thick custard.

3 oz flour
pinch of salt
1 teaspoon baking powder
4 oz suet
12 oz raisins, stoned
1 desertspoon sugar

Mix the flour, salt and baking powder together, add the suet and sufficient cold water to form a soft dough. Turn onto a 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, dampening the ends and pressing firmly to seal. Sprinkle with flour, wrap in greaseproof paper, roll in floured pudding cloth, and tie the ends but leave room for the pudding to swell. Place in a saucepan of boiling water and boil 3 hours. Serve cut into slices sprinkled with a little sugar and accompanied by custard.

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