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Raisin Roly-Poly - a traditional boiled suet roll,
beloved by men and best served with plenty of thick custard.

3 oz. flour
4 oz. suet
Pinch of salt
12 oz. seedless raisins
1 teaspoon baking powder
1 dessertspoon sugar

Serves 4 to 6

 Mix the flour, salt and baking powder together in a bowl, 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 ¼ inch thick. Sprinkle the raisins and sugar on to the dough, then poll 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; tie the ends but leave room for the pudding to swell. Place in a saucepan of boiling water and boil for 3 hours, topping up the water as necessary. Serve cut into thick slices sprinkled with granulated sugar and accompanied by custard.

Sample Recipe reprinted from Favourite Cornish Recipes, J Salmon Ltd., Sevenoaks, England 
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