Trollins
170g (6oz) Self Raising Flour
50g (2oz) Suet
50g (2oz) Currants
Pinch of Salt
Grated Nutmeg, to taste
Mix all of the ingredients with milk to produce a stiff dough.
Cut into four or six pieces.
Form into rounds and flatten to a thickness of about three-quarters of an inch.
Dip each piece in flour, then drop one by one into a saucepan of boiling water.
Cook about 20 minutes.
Serve hot, with a spoonful of demerara sugar and a knob of butter on each.
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