Fruit Roly Poly Pudding Recipes

Steps:

• In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. , Roll out on a floured surface into a 15x10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. , Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place slices, cut side down, in a 13x9-in. baking pan. , For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream., Carefully pour hot topping over dumplings. Bake, uncovered, at 350° for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm.

Steps:

• BISCUIT DOUGH:.
• Sift together flour, baking powder, and salt. Cut in shortening with a pastry blender until the mixture resembles fine cornmeal. Add milk to make a soft dough (do not overmix). Turn dough on to a lightly floured surface and knead slightly.
• ROLY POLY PUDDING:.
• Roll dough into a rectangular shaped piece 1/8 to 1/4-inch thick. Combine fruit (apples, berries, peaches, rhubarb, etc.) and sugar and spread on the dough. Sprinkle with spice if desired. Roll up and place in greased baking dish and bake in hot oven (400 F) for 10 minutes, then lower the temperature to moderate (350 F) and bake 15-20 minutes longer. Serve hot with Fruit Juice Sauce.
• FRUIT JUICE SAUCE.
• Mix together flour and sugar, add cold water and blend to a smooth paste. Slowly add boiling water, stirring constantly, then cook sauce over boiling water until it is thickened. Remove from heat and add fruit juice. Serve hot.
• NOTE: Reduce the sugar to taste when using juice from preserved fruit.
• I'm not really sure of the number of servings or actual prep time.

Steps:

• To make the filling, warm the cranberries and icing sugar together in a saucepan until the fruits begin to soften. Increase the heat, so the juices boil and become jammy. Pour the mixture into a bowl, then stir in the cranberry sauce or jelly. Leave to cool. Butter and lightly flour a large sheet of greaseproof (about 40 x 30cm), and sit it on a bigger sheet of foil. Put a steamer on to simmer.
• For the dough, mix together the flour, suet, caster sugar and orange zest with a wooden spoon. Stir in some milk until the mixture reaches the consistency of a soft pastry. Gather together into a ball, but don't overwork or it will toughen.
• On a lightly floured surface, roll the dough into a rectangle about 22cm x 25cm. Spread with the cooled cranberry mix, leaving a 2cm border around the edge. Moisten the border with cold water or milk before rolling into a cylinder. Start by tucking over the border of one of the short ends, then lift as you roll (see step 1, click photo above) so the jam doesn't get squeezed out. With the long join underneath, lay the roly-poly in the centre of the parchment paper. Fold over the long paper and foil edges to seal, leaving enough space above the pudding to allow it to rise. Squeeze the paper ends together tightly to seal them.
• Lay the parcel in the steamer over the simmering water, cover and steam for 1¼-1½ hrs, until firm to the touch. Rest for a min or two before unwrapping, slicing and serving. Vanilla custard is the perfect accompaniment and the roly-poly is best eaten as soon as it is made.

Steps:

• Preheat oven to 200°C/400°F/Gas Mark 6.
• Grease/line a large rectangular baking tray - about 12 x 9 inches.
• In a large bowl, mix the flour, suet and salt together.
• Add sufficient cold water to make a pliable dough.
• Turn the dough out onto a floured board, and knead gently.
• Roll out the pastry into a rectangle of about 10 x 8 inches.
• Spread the surface of the rolled pastry with the jam of your choice, to within 1 inch of the border.
• Moisten the edges of the pastry with some water, and roll it up loosly like a Swiss Roll, starting at the narrow end.
• Press the edges together firmly to seal and gently lift onto a greased/lined baking tray - with the join UNDERNEATH the Roly Poly.
• Bake for about 30-35 minutes until golden brown.
• To Steam:.
• Loosely wrap in greaseproof paper and foil, and steam for 1 1/2 hours.
• To Serve:.
• Serve hot, cut into slices and with custard or cream.