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Apple & Ginger RollApple & Ginger Roll will keep you coming back for more.


serves totaltime preptime cookingtime
8 persons 2 hours 30 minutes 1 hour
30 minutes



{tab Ingredients}

  • 225 grams Suet Crust
  • 450 grams Cooking Apples
  • 1 teaspoon Ginger, ground
  • 50 grams Demerara Sugar
  • 50 grams Sultanas
  • Caster Sugar

{tab Instructions}

  1. Put a large saucepan, half full of water, on to boil.
  2. Peel and core the apples, then cut them into even, not to thin slices and put them in a bowl.
  3. Mix the ginger and sugar together and mix them with the apples.
  4. Roll out the suet crust pastry into a rectangle about 6 mm thick.
  5. The width of the rectangle must be a least 5 cm smaller than the diameter of the saucepan.
  6. Spread the apple filling over the pastry to within 1.2 cm of the edge, and sprinkle with the sultanas.
  7. Turn the edges in over the filling and brush them with water.
  8. Roll up the pastry from the longest side and wrap it in kitchen foil, making a pleat in it to allow for expansion during cooking.
  9. Leave a short space at each end and twist the foil tightly to seal.
  10. Place a heat-proof inverted plate in the pan.
  11. Lower the roll into the water and bring back to the boil.
  12. Reduce the heat, cover the pan with a lid and boil gently for 1 hour 30 minutes.
  13. Add more boiling water, if necessary, to keep the roll covered.
  14. Lift the roll carefully from the saucepan with a fish slice.
  15. Leave it to stand for a few minutes, then remove the foil.
  16. Put the apple roll on a hot serving dish and dredge with caster sugar.
  17. Serve at once with a custard or butterscotch sauce.


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