Suffolk raisin roly-poly(english)

1. Mixi the flour, salt and baking powder together, then add the suet and sufficient cold water to form a soft dough.
2. Turn out on to a lightly floured surface and roll into an oblong about ¼ inch thick.
3. Sprinkle the raisins and the sugar on to the dough, then roll up like a swiss roll, damping the ends and pressing firmly together to seal.
4. Sprinkle with a little flour, then wrap lightly in greaseproof paper and roll up in a lightly floured pudding cloth, tying the ends tightly.
5. Place in a saucepan of boiling water and boil for 3 hours, topping up the water as necessary.
6. Serve cut into thick slices, and sprinkled with a little granulated sugar and accompanied by custard.
7. Serves 4 to 6.