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Syrup In Roly Poly Pudding

Asked by Markai. Answered on 30th October 2016

Full question

The Roly Poly Pudding is a great pudding. But it seemed like a lot of golden syrup for one sheet of pastry. It ran out of the pastry while rolling and later oozed out into the dish. Made a nice sauce combining with the milk but the pastry was quite dry since almost all the golden syrup had evacuated itself. Any tips?

Our answer

Nigella's Roly Poly Pudding (from NIGELLA EXPRESS) is a shortcut version that uses ready made (store-bought) shortcrust pastry rather than the traditional suet pastry. The pastry is spread with golden syrup and then rolled up. Some of the syrup will ooze out and mix with the milk during baking, but this produces a gloriously sticky sauce that should be spooned over slices of the pudding before serving.

If you are using a ready-rolled pastry sheet then you may need to roll it out a little more before adding the syrup. The dimensions should be approximately 18 x 32.5cm (7 x 13 inches). When you spread out the syrup we would also suggest leaving a good border around the edges. Decide which edge you will roll from and spread the syrup close to that edge (as it will be folded into the roll), then spread the rest in the centre of the pastry rectangle. Roll up and transfer the pastry to a dish as quickly as possible. If some syrup has escaped during the rolling process, also try to scoop this up and spoon over the top of the roll before baking.

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