Tutti Frutti Roll Recipe

A little oil, for greasing

25 g/1 oz glace (candied) cherries, rinsed, dried and roughly chopped

25 g/1 oz chopped almonds

100 g/4 oz sultanas (golden raisins)
75 ml/5 tbsp clear honey
150 g/5 oz/1 cups self-raising (self-rising) flour
A pinch of salt
50 g/2 oz shredded (chopped) vegetable suet
1 egg, beaten
60 ml/4 tbsp milk
15 ml/1 tbsp granulated sugar

Creme fraiche, to serve

Method:

Oil a baking (cookie) sheet. Mix together the cherries, almonds, sultanas and honey. Sift the flour and salt into a bowl. Stir in the suet. Add all but 15 ml/1 tbsp of the egg and enough of the milk to form a soft but not sticky dough. Knead gently on a lightly floured surface. Roll out to a rectangle about 30 x 20 cm/12 x 8 in. Spread the filling over the surface to within 1 cm of the edge all round. Brush the edges with a little of the reserved beaten egg. Roll up, starting from a long edge, and press the edges together to seal. Transfer to the baking sheet. Brush with the remaining egg and sprinkle with the sugar. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes until crisp and golden. Serve hot, cut into slices, with creme fraiche.