Spiced Mixed Fruit Roll in a Baked Bean Tin

• Produce

  • 4 tbsp Fruit and peel, dried mixed

• Condiments

  • 2 tbsp Golden syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 8 oz Flour
  • 1 pinch Salt
  • 1 tsp Spice, ground mixed
  • 4 oz Suet

• Other

  • 2 Clean 400g baked bean tins (greased

Found on lavenderandlovage.com

Description

Ingredients

• 8 ozs (225g) flour
• 4 ozs (100g) chopped suet (I used vegetable suet, but you can use grated frozen butter or margarine)
• 1/2 teaspoon baking powder
• 4 tablespoons dried mixed fruit and peel
• 1 teaspoon ground mixed spice
• 2 tablespoons golden syrup (warmed)
• pinch of salt
• 2 clean 400g baked bean tins (greased)
• 2 bacon rashers
• 12ozs (350g) cooked potatoes
• 1 - 2 tablespoons milk
• 1 tablespoon chopped parsley
• salt and pepper
• 1 tablespoon flour
• bacon dripping or a little fat

Directions

• Mix the flour, salt, baking powder, suet, dried fruit and mixed spice together in a bowl. Add the warmed golden syrup and the enough water to make a soft cake like consistancy.
• Spoon the mixture into the prepared baked bean tins, they must be well greased and a circle of baking paper at the bottom is a good idea for easy removal too. Fill to three-quarters full as the pudding expands during steaming.
• Place a greased margarine or butter paper on top of the tin and then cover with tinfoil and tie to secure the covers.
• Place the two tins into the top of a steamer, and steam for 2 1/2 hours. Make sure the water is topped up regularly.
• Remove the covers carefully, and with heat resistant oven gloves invert the tin/s on to a plate, the puddings should slide out with ease. Slice the pudding and serve with custard.
• Fry the rashers of bacon until very crisp and then chop into small pieces.
• Mash the cooked potatoes and then add enough milk to make a fairly firm mixture with the bacon, parsley and seasoning.
• Form into 4 large or 8 small cakes. Lightly coat the cakes in the flour and then fry them in a little bacon fat remaining in the pan. If there is very little then melt a knob of cooking fat in the pan before adding the cakes.
• Serve with fried bread, halved tomatoes or tinned tomatoes for a hearty breakfast, tea time or supper dish.