I never bake this but what I think about that Beatrix Potter story about Tom Kitten and the Roly Poly Pudding. No worries, no kittens have been harmed in the making of this simple old fashioned and delicious pudding!
For the pudding:
160g self raising flour (1 cup plus 3 TBS)
40g caster sugar (3 1/2 TBS)
75g shredded vegetable suet (5 1/2 TBS)
1 medium free range egg, beaten
2 TBS milk
125g raspberry jam (1/2 cup)
For the custard:
the yolks of 3 medium free range eggs
60g caster sugar (5 TBS)
1 tsp corn flour (corn starch)
200ml whipping cream (3/4 cup plus 1 1/2 TBS)
200ml whole milk (3/4 cup plus 1 1/2 TBS)
1 vanilla pod, cut in half
Sift the flour into a bowl. Measure in the sugar, and milk. Stir with a fork. Add a pinch of salt. Stir in the beaten egg and milk, to make a stiff dough. Roll the dough out on a lightly floured surface to a rectangle which measures 8 by 12 inches in size. Fork through the jam to loosen it and then spread it over the dough, leaving a 3/4 inch border all the way around. Roll the dough up tightly, as per a jelly roll, from long side to long side. Pinch each end to seal. Place on top of the buttered paper. Roll the paper up around it, twisting th ends. Wrap again in aluminium foil and place onto a baking tray.
Bake in the preheated oven for 35 to 40 minutes until golden brown and cooked through.
While the roly poly is cooking, make the custard. Whisk the eggs yolks, sugar, and cornflour together in a bowl. Place the whipping cream, milk and vanilla pod into a saucepan and heat just until bubbles appear all around the edges. Pour into the egg yolk mixture, whisking constantly. Remove the vanilla pod and discard. (I like to dry it and then stick it into my sugar jar where it flavours the sugar.) Pour the mixture back into the saucepan and cook over a very gentle heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. Do not let it boil or it will curdle.
Slice the roly poly crosswise into rounds and serve in bowls along with the warm custard.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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