Roly Poly Pudding
by Nigella. Featured in NIGELLA EXPRESSIntroduction
I feel better just contemplating this. You get the comfort of a syrup pudding steamed for many, many hours in 30 minutes. And you do practically nothing to make it: roll out half a packet of good shop-bought pastry, ooze golden syrup over it, roll it up like a swiss roll and bung it in a dish, throwing over some milk before putting it in the oven.
You can eat it with either cream or ice cream: whatever, it is perfect Sunday lunch pudding, though there is a good case for making it any day of the week.
For US cup measures, use the toggle at the top of the ingredients list.
I feel better just contemplating this. You get the comfort of a syrup pudding steamed for many, many hours in 30 minutes. And you do practically nothing to make it: roll out half a packet of good shop-bought pastry, ooze golden syrup over it, roll it up like a swiss roll and bung it in a dish, throwing over some milk before putting it in the oven.
You can eat it with either cream or ice cream: whatever, it is perfect Sunday lunch pudding, though there is a good case for making it any day of the week.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 4 servings
- 1 x 185 grams slab shop-bought shortcrust pastry (thawed, if frozen)
- 240 grams golden syrup
- 125 millilitres full fat milk
- 6 ounces slab shop-bought shortcrust pastry (thawed, if frozen)
- ¾ cup golden syrup or light corn syrup
- ½ cup whole milk
Method
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Roll out the pastry to a size about 18 x 32.5cm / 7 x 13 inches.
- Pour the golden syrup onto the pastry, leaving a 2cm / ¾ inch margin around the edge.
- With a buttered oval gratin dish (28cm / 11 inches long) at the ready, roll up the pastry from the short side into a fat sausage shape.
- Transfer to the dish, putting the seam underneath, and pour half of the milk down one side of the roly-poly and half down the other side.
- Bake in the oven for 30 minutes. Serve immediately with cream!
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Roll out the pastry to a size about 18 x 32.5cm / 7 x 13 inches.
- Pour the golden syrup or light corn syrup onto the pastry, leaving a 2cm / ¾ inch margin around the edge.
- With a buttered oval gratin dish (28cm / 11 inches long) at the ready, roll up the pastry from the short side into a fat sausage shape.
- Transfer to the dish, putting the seam underneath, and pour half of the milk down one side of the roly-poly and half down the other side.
- Bake in the oven for 30 minutes. Serve immediately with cream!
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead. Leftovers can be stored in the fridge for up to 3 days and reheated in individual portions in the microwave, but leftovers won’t be as light as when freshly made.
MAKE AHEAD / STORE:
It is not advisable to make ahead. Leftovers can be stored in the fridge for up to 3 days and reheated in individual portions in the microwave, but leftovers won’t be as light as when freshly made.
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What 3 Others have said
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Posted by Debbienix on 6th March 2021
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Posted by joa112 on 25th April 2015
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Posted by Tippi123 on 9th February 2015
Show more commentsBloody delicious!
This was yummy but couldn't leave alone... I added some caramelised apples (cooked in butter and sugar) and I made my own short crust pastry since I can't find "good quality"ones at the shops.. I know it defeated the purpose of an express dessert but was well worth the trouble !!
Tried this the other day and it felt a little bit like cheating - it is that simple! But still really rich and indulgent. Winner for a weeknight.