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Suffolk Raisin Roly-polypuddings, english 3 oz flour 1 pinch of salt 1 teaspoon baking powder 4 oz suet 12 oz raisins, stoned 1 dash 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. Serves 4 to 6.
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