Roll out the pastry to a rectangle 30x12 in. (80x30xcm) and brush with the fat.
2
For the filling: combine together all the ingredients for the filling and distribute evenly over the pastry surface.
3
Roll up like a swiss roll starting from the long side.
4
Grease a round cake tin 10 in. (26cm).
5
Lay the roll in the cake tin in a spiral shape and brush with milk.
6
Oven: moderately hot baking time: about 50 minutes for the icing: sieve the icing sugar and blend with as much water as will give a good coating consistency.
