Steamed Prune Roll

Ingredients

• 10 oz. flour
• 1 teaspoon baking powder
• 5 oz. suet or good dripping
• 4 lb. prunes (soaked)
• 1 gill water
• Sugar
• Pinch of salt
• Lemon rind and juice

Method

1. 1

   Make pastry of flour, baking powder, salt, fat and water.

2. 2

   Roll out thinly.

3. 3

   Drain and dry the soaked prunes.

4. 4

   Cut in halves and stone them.

5. 5

   Line a well-greased pudding basin with some of the pastry; place a layer of cut prunes in the bottom, sprinkle with sugar and a little lemon rind and juice.

6. 6

   Place a layer of pastry on top, and continue filling the basin with alternate layers, keeping pastry for the last layer.

7. 7

   Cover with greased paper, and steam for 14 to 2 hours.

8. 8

   Turn out, and serve with a good white sauce; or with any juice that was left over, boiled down till it is thick and syrupy.

Nutrition per serving

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 6. The excerpt below is the record exactly as published.

Steamed Prune Roll. 10 oz. flour. 1 teaspoon baking powder. 5 oz. suet or good dripping. 4 lb. prunes (soaked). 1 gill water. Sugar. Pinch of salt. Lemon rind and juice

Cook this with the app: pantry check, scaling, and the assistant.