The
flour, salt and baking powder are
sieved together and the shredded
suet fat mixed in.
A well is made in the fat and flour mix and the cold water is added. The paste is mixed lightly to a firm paste
It is rolled and spread with jam, rolled up and placed in a buttered and sugared and steamed for approx. 60-90 minutes and served with a jam and or custard sauce.
Fruit can be used in the suet roll also such as apple, sultanas or currant and suet paste is used to make dumplings, small pastry pieces poached in the sauce of the stew or plain boiled in salted water.
