Roly Poly Pudding

Yet another old fashioned dessert from my collection. This version has a few frozen raspberries added, my original recipe does not have this but it adds some extra colour and a bit of a tang. When baked the syrup gets absorbed by the pastry and some of it forms a delicious toffee around the sides which can make it look a bit messy but does not impact on the flavour or eating quality. It is a hearty style of pudding, perfect for the cooler evenings. The dish pictured is a double quantity which made eight generous helpings. I like to serve it with custard - traditional egg custard sauce is my favourite or custard powder sauce either home made or purchased and ice cream, a generous glug of pouring cream is also good.

Apple Roly Poly

Pudding 1 cup SR flour 2 tablespoons butter Approx ¼ cup water 2-3 tablespoons of jam - apricot, plum or raspberry 2 apples, peeled, cored and grated Optional ½ cup frozen raspberries

Syrup 3/4 cup water ½ cup sugar 1 tablespoon butter Optional coffee sugar to scatter over the top

Rub butter into flour and make a dough with the water.

Roll out thinly into a large rectangle. Spread with jam. Apricot and cinnamon plum used in this one.

Scatter grated apple over the top and frozen raspberries if using them.

Roll up like a swiss roll, across the short sides so that you have a long sausage shape.

Coil into a greased casserole, cut a few slits in the top and sprinkle with a little coffee sugar if you would like it to have a crunchy top.

Make a syrup by boiling the sugar, water and butter together for a few minutes. Pour syrup over pudding. 

Bake at 180 deg C until golden brown and pudding is cooked, approx 40 minutes

Serve hot.