The traditional roly-poly, filled with dried fruit and steamed, Roly-Poly with Dried Fruit is delicious sprinkled with sugar.
8 oz. flour
1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
3 oz. shredded suet
10 TO 12 tablespoons water
2 oz. – cup currants
4 oz. raisins
2 oz. chopped mixed candied peel
1 tablespoon milk
Sift the flour, salt, sugar and baking powder into a large mixing bowl. Stir in the suet. Gradually add 10 tablespoons of the water to the mixture and knead lightly until the dough is light and pliable. Add more water if necessary, spoonful by spoonful, if the dough is too stiff.
On a lightly floured surface, roll out the dough to a rectangle J-inch thick. Sprinkle the currants, raisins and peel evenly over the surface, leaving a margin of about J-inch all around the edges. With a pastry brush, brush the edges with the milk.
Roll up the dough Swiss roll style, pressing the edges together to secure them. Wrap the roll loosely in greased aluminium foil or in a piece of clean cotton cloth, making a pleat in the foil or cloth to allow for expansion.
Half-fill a steamer or large saucepan with water and place it over high heat. When the water comes to the boil, put in the pudding, reduce the heat to moderate and steam for 21 hours, replenishing the water when necessary.
Remove the pan from the heat and lift out the pudding. Unwrap and serve at once.