RAISIN ROLL

This is a tasty recipe I found in an old volume titled Tenth Anniversary Souvenir Book of Cookery Recipes produced by New Zealand Dry Cleaning Co Ltd, subtitled Also the Romance and Facts of the Dry-Cleaning Industry, meaning that along with its recipes, it includes advice on such topics as how to prepare material for French pleating.

2 cups flour

2 tsp baking powder

Pinch of salt

4 tbsp butter

4 tbsp sugar

Milk to mix

1/3 cup raisins

1/3 cup currants

1 small apple, grated

¼ tsp allspice

1 Sift the flour, baking powder and salt. Rub in the butter, add the sugar, then stir in enough milk to make a soft dough.

2 Roll out on a floured surface to make a rectangle 1cm thick. Sprinkle on the raisins, currants, apple and allspice on dough.

3 Roll up from the long side to form a cigar shape.

Brush with a little milk and beaten egg to glaze.

4 Place on a baking tray covered with baking paper and cook at 180°C. Check after 30 minutes.

5 Enjoy on its own as a cake or serve warm with whipped cream for a dessert with a difference.