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Berry Roly-Poly Pudding


Jan 30th 2012, 10:54

Serves 8

A syrupy baked pudding served with custard or ice cream is the best kind of comfort food.

500ml (2 cups) cake flour
10ml (2 t) baking powder
1ml (1/4 t) salt
3ml (1/2 t) cinnamon
45g cold butter, cubed
1 extra-large egg
100ml (2/5 cup) milk

250ml (1 cup) Rhodes Berries of the Valley Jam
250ml (1 cup) fresh or frozen berries, slightly mashed with a fork

250ml (1 cup) light brown sugar
60g butter
500ml (2 cups) boiling water

Sift the flour, baking powder, salt and cinnamon together. Rub the butter into the mixture with your finger tips until the mixture looks like fine bread crumbs. Beat the egg and milk together and add to the dry ingredients in stages. Mix to form a dough. Preheat the oven to 180°C and grease a 20 x 30cm oven dish with butter. Roll out the dough on a flour-dusted surface to form a square 5mm thick.

Spread the jam evenly over the dough and spread the berries on top. Carefully roll up the dough lenghways and cut into 150mm-thick slices. Arrange them in the oven dish – leave space between each one as they rise substantially.

Stir the syrup ingredients together over medium heat until the sugar has melted. Pour carefully over the pudding slices. Bake for 40-50 minutes until golden brown and risen. Leave to stand for 15 minutes and serve with custard, cream or ice cream.

* Also try Rhodes Smooth Apricot Jam with preserved mashed pineapple or mashed banana as a filling.
* Replace the ground cinnamon with ground ginger.
* Try covering the pudding with a ‘lid’ of tin foil so that it steams as it bakes. The result is a soft baked dessert without the sticky topping – just as delicious.  

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