Spiced Mixed Fruit Roll in a Baked Bean Tin

Serves	4 to 6
Prep time	5 minutes
Cook time	2 hours, 30 minutes
Total time	2 hours, 35 minutes
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Serve Hot
Region	British
By author	Karen S Burns-Booth

An old fashioned way to steam a pudding and a great way to recycle old baked bean tins; these spiced mixed fruit rolls are easy to slice to serve and are also lovely buttered like tea loaf when cold. This recipe is based on several WW2 ration book recipes that I found in various books, where no eggs and sugar are used. Makes two bake bean tin fruit rolls to serve 4 greedy people or 6 restrained diners!

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)

Note

Directions

Step 1	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.
Step 2	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.
Step 3	Place a greased margarine or butter paper on top of the tin and then cover with tinfoil and tie to secure the covers.
Step 4	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.
Step 5	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.