Apple And Sultana Roll
|Self raising flour||225|
|Cold water||1 Cup (16 tbs), to mix|
|Cooking apple||1 Medium, peeled, cored and chopped|
|Ground cinnamon||10 Milliliter|
|Demerara sugar||50 Gram|
|Caster sugar||50 Gram|
Heat the Slo cooker during preparation for at least 20 minutes.
To make the pastry sieve together the flour and salt and stir in the suet.
Using a fork, add sufficient cold water and mix to form a soft dough.
Roll out the pastry into a rectangle approximately 5mm (1/4") thick Mix together the apple, cinnamon, sultanas and sugar.
Spread this mixture evenly over the pastry leaving about 2.5cm (1") free around the edges.
Fold the 2 long edges in, over the mixture.
Moisten with water and roll up from the short edge to form a sausage shape.
Make sure that this is at least 5cm (2") shorter than the width of the pot.
Wrap in kitchen foil allowing for the pudding to expand and sealing very well along each joint to prevent the water from getting in.
Place the roll lengthways on the base of the pot (For the Compact stand the roll upright).
Add sufficient boiling water to come 2/3 up the sides of the pot Cook for recommended time.
Lift carefully from the pot, unwrap and put onto hot serving dish.
Dredge with caster sugar and serve at once with custard.