[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-440463-105":59,"doc-detail-440463-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","suffolk-rusks-recipe-collection","Suffolk Rusks - Recipe Collection","","A compact collection of traditional Suffolk recipes centered on baked and preserved dishes. Instructions cover dough preparation, shaping, baking times and temperatures, and finishing methods such as splitting, cooling, and serving. Included recipes provide ingredient breakdowns and clear step-by-step techniques for both sweet and savoury preparations, including crisp rusks, raisin roly-poly, flounder with herbs and breadcrumbs, pork with prunes, and Suffolk trifle.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":53,"@type":76,"position":81},"https://docshare.wps.com/document/lifestyle/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/suffolk-rusks-recipe-collection/440463/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/suffolk-rusks-recipe-collection/440463.png","ImageObject",300,407,{"name":92,"@type":93},"jayni","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-19","2026-09-29",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the key baking process for Suffolk Rusks?","Question",{"text":112,"@type":113},"Prepare a smooth dough, cut into rounds, bake until partly cooked, then split and rebake until crisp and golden-brown.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How is raisin roly-poly assembled and cooked?",{"text":117,"@type":113},"Dough is rolled with raisins and sugar, sealed like a Swiss roll, wrapped and boiled for hours, then served in thick slices with custard.",{"name":119,"@type":110,"acceptedAnswer":120},"What are the main steps for baked flounder?",{"text":121,"@type":113},"Flounders are coated with herb butter, arranged in a dish with wine, topped with breadcrumbs and butter, then baked until the crumbs brown and the fish is cooked through.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},440463,1791122405,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":52,"category_name":53,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":34,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":16},3985747859343,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Favowite  \nSUFFOLKRECIPES  \nm  \nDigitized by the Internet Archivein 2022 with funding fromKahle/Austin Foundation  \nhttps://archive.org/details/favouritesuffolk0000bald  \nAVOURITESUFFOLKRECIPES  \ncompiled byDorothy Baldock  \nBaked Flounder 6Pork and Red Cabbage 40Blackberry Syrup 42Potted Shrimps 21Bloater Savoury 10Rabbit Pie 26Brotherly Love 27Shrimps in Lettuce and Cream 37Duck and Green Peas 18Spinach Soup 23Gooseberry Custard 14Stone Cream 30Greengage Tart 22Suffolk Buns 45Ham Toasts 39Suffolk Cakes 32Ipswich Almond Pudding 16Suffolk Dumplings 19Ipswich Lemon Pie 35Suffolk Fish Pie 13Lowestoft Buttons 47Suffolk Fourses'Cake 15Lowestoft Herrings 29Suffolk Harvest Cake 24Mushroom Pudding 11Suffolk Raisin Roly-Poly 5Onion Pudding 34Suffolk Rusks 3Oxtail Brawn 31Suffolk Trifle 8Pickled Eggs 38Suffolk Trout 43Pork with Prunes 7Vegetable Pie 46  \n# UFFOLK RuskS\n\nSet oven to 450°F or Mark 8.Sift the flour andsalt together into a bowl,then rub in the butteruntil the mixture resembles fine breadcrumbs.Stir in the beaten egg and sufficient milk orwater to make a smooth dough.Roll out ona lightly floured surface to about 1 inch inthickness then cut into 2%inch rounds.Place ona greased baking sheet and cook for 10minutes.Remove from the oven and split inhalf.Reduce the oven temperature to 375°F orMark 5.Return the Rusks to the baking sheet,cut side upwards,and cook for a further 10 to15 minutes until crisp and golden-brown.Coolon a wire rack.Serve with butter and jam atteatime or as a savoury with cheese or BloaterSavoury.Suffolk Rusks store well in a tin.  \n80z.self-raising flourPinch of salt3 oz.butter1 egg,beatenA little mlk or water  \n# UFFOLK RAISIN RoLy-PoLY\n\n3 oz.flourPinch of salt1 teaspoon baking powder4 oz.suet12 oz.raisins,stoned1 dessertspoon sugar  \nMix the flour,salt and baking powder together,then add the suet and sufficient cold water toform a soft dough.Turn out on to a lightlyfloured surface and roll into an oblong about %inch thick.Sprinkle the raisins and the sugaron to the dough,then roll up like a Swiss Roll,damping the ends and pressing firmly togetherto seal.Sprinkle with a little flour,then wraplightly in greaseproof paper and roll up in alightly floured pudding cloth,tying the endstightly.Place in a saucepan of boiling waterand boil for 3 hours,topping up the water asnecessary.Serve cut into thick slices,andsprinkled with a little granulated sugar andaccompanied by custard.Serves 4 to 6.  \nFive  \n# BAKED FLOUNDER\n\nSet oven to 450°For Mark 8.Wash and dry theflounders.Mix the herbs and nutmeg together.Butter an ovenproof dish and coat with the herbmixture.Arrange the fish in the dish and pourthe wine over.Season to taste.Melt 1 oz.ofbutter,pour on to the fish and cover with thebreadcrumbs.Dot with the remaining butterand bake for 10 to 15 minutes,near the top ofthe oven,So that the breadcrumbs brown,adding a little extra butter if they look dry.Serve,garnished with parsley sprigs.Serves 2.  \n4 flounders  \n2 tablespoons finely chopped parsley2 tablespoons finely chopped chives2 tablespoons finely chopped tarragon%teaspoon nutmeg1 glass white wineSalt and black pepper2 oz.butter4 oz.fresh white breadcrumbsParsley sprigs to garnish  \nIf necessary,4 small plaice can besubstituted for the flounders.  \n# PORK WITH PRUNES\n\n8oz.prunes,soaked,stonedand chopped(reserve the soaking liquid)3 oz.fresh white breadcrumbs1 to 2 tablespoons onions,chopped finelyA little butter2 fillets pork,trimmed and cutin half crosswiseSalt and black pepper3 oz.butter,melted1%oz.flour%pint water or pork stock4 pint double cream1 dessertspoon brandy  \nTo make the sauce less rich,replace the cream with milk.  \nSet oven to 350°F or Mark 4.Mix prunes andbreadcrumbs together.Lightly fry onion in alittle butter and mix with the prune mixture.Cut each pork fillet in half lengthwise andspread lower halves with the prune mixtureCover with the top halves and tie with string.Dust fillets with seasoned flour,adding extraseasoning if desired.Place in an","cbCaip5ob5QllRJb","https://ap.wps.com/l/cbCaip5ob5QllRJb","pdf",2839222,52,"English","# Suffolk Rusks\n## Suffolk Raisin Roly-Poly\n## Baked Flounder\n## Pork with Prunes\n## Suffolk Trifle","[{\"question\":\"What is the key baking process for Suffolk Rusks?\",\"answer\":\"Prepare a smooth dough, cut into rounds, bake until partly cooked, then split and rebake until crisp and golden-brown.\"},{\"question\":\"How is raisin roly-poly assembled and cooked?\",\"answer\":\"Dough is rolled with raisins and sugar, sealed like a Swiss roll, wrapped and boiled for hours, then served in thick slices with custard.\"},{\"question\":\"What are the main steps for baked flounder?\",\"answer\":\"Flounders are coated with herb butter, arranged in a dish with wine, topped with breadcrumbs and butter, then baked until the crumbs brown and the fish is cooked through.\"}]","Suffolk Rusks - Recipe Collection | PDF",1790692289]