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Roly Poly Pudding

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Roly Poly Pudding
Photo by Lis Parsons

Ingredients

Serves: 4

Metric Cups
  • 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

  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.
  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 or light corn 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.

Tell us what you think

What 3 Others have said

  • 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 September 2011
  • 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 !!

    Posted by joa112 on 25th April 2015
  • 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.

    Posted by Tippi123 on 9th February 2015
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