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 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.
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 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.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.
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!
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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.