Roly-poly

This tra­di­tional Bri­tish jam pud­ding is the per­fect com­fort food and de­li­cious with cus­tard.

YOU Something Sweet - - CONTENTS -

Prepa­ra­tion time: 20 min­utes Cook­ing time: 10 min­utes Bak­ing time: 35 min­utes

PUD­DING

125 ml (½ c) but­ter

125 ml (½ c) su­gar

3 eggs

560 ml (2¼ c) cake flour 5 ml (1 t) ground gin­ger 10 ml (2 t) bak­ing pow­der 125 ml (½ c) jam (flavour of

your choice)

SYRUP

375 ml (1½ c) boil­ing wa­ter 125 ml (½ c) milk

250 ml (1 c) su­gar

45 ml (3 T) brandy

3 whole cloves

2 cin­na­mon sticks grated zest of 1 or­ange cus­tard to serve

Pre­heat the oven to 180 °C and grease a 20 cm oven­proof dish.

1 Pud­ding Cream the but­ter and su­gar and whisk in the eggs one by one. Sift to­gether the dry in­gre­di­ents and add to the but­ter mix­ture, mix­ing well, to form a soft dough.

2 Roll out the pas­try on a floured sur­face and spread with the jam. Roll up like a Swiss roll and cut into 2,5 cm slices. Pack the slices tightly to­gether in the dish.

3 Syrup Heat all the in­gre­di­ents, ex­cept the cus­tard, in a saucepan un­til the su­gar dis­solves. Bring the mix­ture to the boil. Re­move the cloves and cin­na­mon sticks and pour the syrup over the pud­ding.

4 Bake for 35 min­utes or un­til done. Serve with cus­tard.

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