Marmalade Ginger Roll Recipe

350 g/12 oz/3 cups self-raising flour
10 ml/2 tsp baking powder
2.5 ml/1/2 tsp salt
10 ml/2 tsp ground ginger
175 g/6 oz/1 1/2 cups shredded (chopped) vegetable suet
300 ml/1/2 pt/1 1/4 cups water
90 ml/6 tbsp orange marmalade
100 g/4 oz/2/3 cup raisins
45 ml/3 tbsp light brown sugar
Butter, for greasing

Thick cream, to serve

Method:

Sift the flour, baking powder, salt and ginger into a bowl. Stir in the suet and mix with enough of the water to form a soft but not sticky dough. Knead gently on a lightly floured surface.

Roll out to a rectangle and spread with the marmalade to within 1 cm/1/2 in of the edge all round. Sprinkle with the raisins and sugar. Brush the edges with water. Turn in the side edges, then roll up. Wrap in a double thickness of buttered foil, sealing the ends well. Steam for 2-2 1/2 hours. Unwrap and serve with thick cream.