MARMALADE AND PECAN NUT ROLY POLY PUDDING
Prep time 35 mins Cooking time 30-35 mins Serves 8 FOR A SWEET PASTRY 250g plain flour, sifted 125g vegetable shortening 1/3 cup caster sugar 1 egg yolk 1 tbsp ice-cold water FOR THE FILLING 300g good-quality orange marmalade 100g pecan nuts, roughly chopped TO SERVE Custard or ice cream Combine flour, vegetable shortening and sugar in a food processor and blend until the mixture resembles fine breadcrumbs. Add egg yolk and water and process until the pastry just comes together in a soft dough. Add more water if necessary. On a lightly floured surface, knead the dough until smooth. Wrap in clingfilm and refrigerate for 30 minutes. Preheat the oven to 200°C and lightly grease a baking tray. Roll the pastry out on a lightly floured surface to form a rectangle about 20x30cm. Leaving a border of about 2.5cm, spread the marmalade over the pastry, then sprinkle the pecan nuts on top. Using a pastry brush, moisten the edges of the pastry with water and roll it up like a scroll, from the short end, and trim the edges with a sharp knife. Place the roly poly, with the seam at the bottom, onto the prepared baking tray and bake for 30-35 minutes. Serve thick slices of the pudding with custard or ice cream.