Title: Suffolk raisin roly-poly(english)
 Categories: Puddings, English
      Yield: 4 Servings
 
      3 oz Flour
           Pinch of salt
      1 ts Baking powder
      4 oz Suet
     12 oz Raisins, stoned
      1 ds 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.