2 2/3 cup (300 g) self-raising flour
150 g (5 oz) shredded suet
1/3 cup (60 g) Demerara (raw) sugar
1 egg
about 2/3 cup (5 fl oz) 150 ml milk
3/4 cup (50 g) fresh white, breadcrumbs
8 oz (225 g) golden syrup (substitute light corn syrup)
2 oz (50 g) walnuts, chopped
150 g (5 oz) shredded suet
1/3 cup (60 g) Demerara (raw) sugar
1 egg
about 2/3 cup (5 fl oz) 150 ml milk
3/4 cup (50 g) fresh white, breadcrumbs
8 oz (225 g) golden syrup (substitute light corn syrup)
2 oz (50 g) walnuts, chopped
method
1. Mix the flour, suet and 50 g (2 oz) of the sugar well together.
2. Bind to a firm dough with the egg and milk, beaten together.
3. Roll out the pastry to an oblong measuring about 38 x 30.5 cm (15 x 12 inches).
4. Scatter over the crumbs to within 2.5 cm (1 inch) of the edges.
5. Spoon the golden syrup and half the nuts on top.
6. Dampen the edges and roll up like a Swiss roll from the narrow end, sealing the ends. Place seamside down in a well greased 28 x 10 cm (11 x 4-inch) ovenproof dish.
7. Mix the remaining nuts and sugar together and scatter over the roll.
8. Bake in the oven at 190°C (375°F) mark 5 for about 1 hour, covering lightly when well browned.
9. Spoon over golden syrup before serving with clotted cream or custard.
2. Bind to a firm dough with the egg and milk, beaten together.
3. Roll out the pastry to an oblong measuring about 38 x 30.5 cm (15 x 12 inches).
4. Scatter over the crumbs to within 2.5 cm (1 inch) of the edges.
5. Spoon the golden syrup and half the nuts on top.
6. Dampen the edges and roll up like a Swiss roll from the narrow end, sealing the ends. Place seamside down in a well greased 28 x 10 cm (11 x 4-inch) ovenproof dish.
7. Mix the remaining nuts and sugar together and scatter over the roll.
8. Bake in the oven at 190°C (375°F) mark 5 for about 1 hour, covering lightly when well browned.
9. Spoon over golden syrup before serving with clotted cream or custard.
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