food, Recipes

Marmalade and pecan nut roly poly pudding

Russell Smith

For a sweet pastry:

  • 2 50g plain flour, sifted
  • 125g Holsum cooking fat or suet
  • 1/3 cup caster sugar
  • 1 egg yolk
  • 1T ice-cold water

Combine the flour, fat and sugar in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the pastry just comes together in a soft dough. Add more water if necessary. Turn the dough onto a lightly floured surface and knead until smooth. Wrap in clingfilm and refrigerate for 30 minutes.

For the filling:

  • 300g good-quality orange marmalade
  • 100g pecan nuts, roughly chopped

Preheat the oven to 200ºC 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 the pastry 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 to 35 minutes. Serve thick slices of the pudding with plenty of custard or a generous scoop of ice cream. Serves 8

This recipe originally featured in the July 2013 Issue of Home and Leisure.