Suffolk Raisin Roly-Poly

This traditional Suffolk Raisin Roly-Poly is a comforting British steamed pudding that balances a tender, savory suet pastry with a sweet, sticky raisin filling. The dough is rolled thin and filled with plump raisins and sugar, then wrapped securely in cloth and steamed for hours until the pastry is soft and the filling is warm and jammy. It&# 226;ÂÂs a nostalgic treat that pairs perfectly with warm custard or vanilla ice cream. Ideal for weekend baking or special family gatherings, this recipe brings a touch of old-world charm to your dessert table. The slow steaming process ensures a moist, flavorful result every time.

Cooking Method: Boiling

Cuisine: British

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 273.0

Dietary: Vegetarian

Description

This traditional Suffolk Raisin Roly-Poly is a comforting British steamed pudding that balances a tender, savory suet pastry with a sweet, sticky raisin filling. The dough is rolled thin and filled with plump raisins and sugar, then wrapped securely in cloth and steamed for hours until the pastry is soft and the filling is warm and jammy. It&# 226;ÂÂs a nostalgic treat that pairs perfectly with warm custard or vanilla ice cream. Ideal for weekend baking or special family gatherings, this recipe brings a touch of old-world charm to your dessert table. The slow steaming process ensures a moist, flavorful result every time.

Ingredients

3 ounce Flour
1 teaspoon Baking powder
1 pinch Salt
4 ounce Suet
12 ounce Raisins, stoned
1 dessertspoon Sugar
1 dash Sugar (for serving)

Directions

1
Mix the flour, salt, and baking powder together in a bowl.
2
Add the suet and sufficient cold water to form a soft dough.
3
Turn the dough out onto a lightly floured surface and roll into an oblong shape about 1/4 inch thick.
4
Sprinkle the raisins and sugar evenly over the dough.
5
Roll up the dough like a Swiss roll, damping the ends and pressing firmly together to seal.
6
Sprinkle the roll with a little flour.
7
Wrap lightly in greaseproof paper, then roll up in a lightly floured pudding cloth, tying the ends tightly.
8
Place in a saucepan of boiling water and boil for 3 hours, topping up the water as necessary.
9
Serve cut into thick slices, sprinkled with a little granulated sugar and accompanied by custard.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 273.0kcal

% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 57.0g19%
Dietary Fiber 2.0g8%
Sugars 0.2g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a non-vegans suet or a vegan suet substitute to keep this dish vegan if desired. Ensure the pudding cloth is well-floured to prevent sticking. The pudding must be kept covered and submerged in boiling water throughout the cooking time to prevent the pastry from becoming tough. Serve warm with custard for best results.

Keywords: suffolk, roly-poly, raisin, steamed, pudding, british, suet, pastry, custard, traditional, dessert, fruit, boiled, cloth, wrap, homemade, comfort, classic, english

Read it online: https://www.chefs-mate.com/recipe/suffolk-raisin-roly-polyenglish/