| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Puddings, English | 4 | Servings | |
INGREDIENTS
| 3 | oz | Flour |
| Pinch of salt | ||
| 1 | ts | Baking powder |
| 4 | oz | Suet |
| 12 | oz | Raisins, stoned |
| 1 | ds | Sugar |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #264 Date: Fri, 27 Sep 1996 18:07:10 +0000 From: "ray.watson" <ray.watson@ukonline.co.uk>
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