PUDDING-ROLY-POLY

Preparation Method :

• Mix the flour, salt and suet together in a bowl.
• Using a round-bladed knife, stir in enough water to give a light, elastic dough. Knead very lightly until smooth.
• Roll out to an about  10 x 10 inches.
• Make a 5 cm or 2 inch pleat across a clean tea-towel or pudding cloth. Or pleat together sheets of greased greaseproof paper and strong foil.
• Wrap the roll loosely, to allow for expansion, in the cloth or foil, pleating the open edges tightly together.
• Tie the ends securely with string to form a cracker shape. Make a string handle across the top.
• Lower the suet roll into a roasting tin or large pan of boiling water, cover and boil for around 2 hours depending on filling and size.
• Lift the pudding out of the water using the string handle. Place on a wire rack standing over a plate and allow excess moisture to drain off.
• Snip the string and gently roll the pudding out of the cloth or foil on to a warmed serving plate.
• Roly-poly also can be baked, uncovered at 200°C (400°F) mark 6 for about 45 minutes.
• Serve sliced with custard.