Baked Bramley and Treacle Roly Poly
Serves: 6
Ready in: 60 mins +
This much-loved classic gets an exciting fruity twist from cook Jo Pratt
Ingredients:
grated zest and juice of 1 lemon6 tbsp golden syrup
50g soft light brown sugar
15g butter
225g self-raising flour, plus extra for rolling
100g suet
pinch of salt
2 Bramley apples (approx 450g), peeled, cored and chopped into about 1cm pieces
icing sugar, for dusting
custard, ice-cream or cream, to serve
you will also need: an approximate 1.2 lt oven dish, greased with butter
method:
- Preheat the oven to 190C/375F/Gas 5. Put the zest and juice in a pan with just 2 tbsp of the syrup, sugar, butter and 125ml of water. Bring to a simmer and remove from the heat and leave to cool slightly.
- Mix together the flour, suet, salt and about 150ml cold water to form a soft pliable dough. Roll out on a floured surface to about 25cm square, 5mm thick.
- Drizzle the remaining 4 tbsp of syrup over the top and scatter over the apples, leaving a 1cm border.
- Roll into a cylinder shape and using a sharp knife, cut into 2.5-3cm slices. Lay in the baking dish, overlapping slightly. Pour the lemon syrup mixture in the saucepan over the top and place in the oven for 35-40 minutes until the pudding is nicely golden and bubbling. Dust the cooked pudding with icing sugar and serve hot with custard, ice-cream or cream.
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