175 g (6 oz) suetcrust pastry
60 - 90 ml (4 - 6 level tbsp) mincemeat
little milk
60 - 90 ml (4 - 6 level tbsp) mincemeat
little milk
method
1. Roll out the pastry to an oblong measuring about 23 x 27.5 cm (9 x 11 inches).
2. Spread the mincemeat on the pastry to within 0.5 cm (1/4 inch) of the edges.
3. Brush the edges with milk and roll up like a Swiss roll from the narrow end, sealing the ends.
4. Grease a piece of foil measuring 73 x 33 cm (9 x i3 inches). Place the roll on the greased foil and wrap the foil round the roll loosely, to allow room for expansion, but seal the edges very well.
5. Steam for 1 - 2 hours. Serve with a custard sauce.
2. Spread the mincemeat on the pastry to within 0.5 cm (1/4 inch) of the edges.
3. Brush the edges with milk and roll up like a Swiss roll from the narrow end, sealing the ends.
4. Grease a piece of foil measuring 73 x 33 cm (9 x i3 inches). Place the roll on the greased foil and wrap the foil round the roll loosely, to allow room for expansion, but seal the edges very well.
5. Steam for 1 - 2 hours. Serve with a custard sauce.
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