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ROLY POLY PUDDING

ROLY POLY PUDDING

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Serves: 4

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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 375g 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.

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Ingredients

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  • 1 x 185 grams slab shop-bought shortcrust pastry (thawed, if frozen)
  • 240 grams golden syrup
  • 125 ml full fat milk
NIGELLA EXPRESS

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Method

  1. Preheat the oven to 200°C/gas mark 6/400ºF. Roll out the pastry to a size about 18 x 32.5cm / 7 x 13 inches.
  2. Pour the golden syrup onto the pastry, leaving a 2cm / ¾ inch margin around the edge.
  3. 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.
  4. 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.
  5. Bake in the oven for 30 minutes.

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  • Followed recipe word for word. Result quite tasty but nothing like the pix.Inside the roll quite solid. Should it really be shortcrust pastry??

    Posted by SPANGLES on 6th Sep 2011 at 18.13