Make a suet crust by the following recipe: 3 ½ level teacupfuls flour, four heaped tablespoonfuls finely-chopped suet, half-teaspoonful baking powder, a saltspoonful salt, cold water to mix. Sift the flour, baking powder, and salt together, add the suet, and mix well. Then with cold water mix to a soft paste. Roll out, keeping the edges straight, until the dough is about twice as long as broad. Spread with finely sliced raw apple, sprinkle sugar thickly all over, and roll up the dough. Put the roll in a buttered piedish, sprinkle with sugar, and dot pieces of butter on top of the roll. Just before putting it in the oven, pour a cupful of boiling water into the dish. Bake in a moderately hot oven from an hour to an hour and a half, according to the thickness of the roll. At intervals baste the roll with the liquid in the dish.
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