This Roly Poly recipe is made using both suet and butter in the suet crust, filled with Seville orange marmalade and served, once baked, with hot fresh custard.
225 grams self raising flour
55 grams unrefined caster sugar
1/2 tsp baking powder
1/2 tsp ground cinnamon
40 grams unsalted butter, softened
30 grams vegetable suet
1 small fresh egg
40 ml single cream – chilled
115 ml whole/full fat milk – chilled
1 jar Seville orange marmalade
1 tbsp Grand Marnier or other orange liqueur
Fresh egg custard – recipe at end of this post
- Return butter to its original wrapper, freezer until firm – remove from the freezer when needed.
- Lightly oil the Mermaid pudding sleeve (dimensions – 19 x 10.5 x 8.5 cm) or butter an ovenproof dish/pudding bowl.
- While stirring, warm amount of marmalade you intend to use with the liqueur until blended; allow to cool.
- Sift the flour, sugar, baking powder and ground cinnamon into a bowl.
- Remove butter from the freezer and peel back the wrapper – while dipping in flour throughout the process, grate into the dry ingredients, tossing in the flour as you work (do not rub in).
- Stir in the suet, make a well in the centre.
- Put the egg and cream into a jug, whisk to combine; pour into the dry ingredients while mixing – finally adding sufficient milk to form a dough.
- Turn out onto a floured work surface and knead lightly.
- Cover the pasty and allow it to rest for a few minutes before rolling out.
- Roll the pastry out to a rectangle 20 cm by 30 cm.
- Spread the filling over the pastry leaving a small border at both long ends and one short end, dampen the borders with a little water.
- Fold these borders over the filling, with the short end without a border facing, roll up, lightly crimp the seam, turn over and place seam side down in the steamer, press down light at both ends – steam for 1 hour 30 minutes.
- Alternately, transfer to a lightly oiled baking tray, bake in a preheated oven set to 200ºC; 180ºC; 400ºF; gas mark 6 for 35 to 40 minutes (check after 30 minutes), or until well risen, cooked through and a light golden colour.
- Allow to rest for 5 minutes then serve with custard.
Vanilla Custard with Cornflour
Yield – about 500 ml
1 level tbsp cornflour – sifted
500 ml Jersey or breakfast milk**
3 large fresh egg yolks
2 level tbsp unrefined caster sugar (or amount to taste)
1 tsp to 1 tbsp vanilla bean paste (amount to taste)
- Mix the cornflour with a little of the cold milk in a large bowl.
- Put the egg yolks and sugar into a heatproof bowl, whisk until well blended.
- Bring the rest of the milk to the boil in a saucepan, then stir into the blended mixture.
- Return the mixture to the clean saucepan, reduce heat and warm gently until thickened – without boiling – about 3 minutes to cook the cornflour.
- Remove from the heat and allow to cool a little then gradually whisk a little into the egg yolks mixture until smooth, gradually add remainder while continuing to stir.
- Return to a low heat and cook without boiling, while stirring carefully, until the sauce thickens.
- Flavour with the vanilla extract and pour into a jug.
**use whole/full fat milk in place of the Jersey milk; or half milk and half cream for a richer creamy sauce.