Roly Poly

A British pudding filled with white chocolate and blackberries and topped with warm custard.

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Ingredients

• Pudding

  300g self-raising flour

  90g sugar

  140g butter

  vanilla

  150ml milk

  150g blackberries, mashed

  50g white chocolate, chopped

• Custard

  1 cup milk

  1 cup cream

  3 egg yolks

  1/3 cup sugar

  vanilla

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Method

Pudding

• Preheat oven to 180°C. Grease a sheet of baking paper.

• In a food processor, add the flour, sugar, and butter. Add the milk and process just until combined. Don’t overmix.

• Roll out the dough on the baking paper to 20 x 30 cm.

• Spread with the blackberries and scatter the chocolate.

• Roll up the dough forming a log. Covering it with the baking paper.

• Place in a pan or tin. Bake in a ban-marie for 50 mins until golden. Allow to stand for 5 mins. Serve with the warm custard.

Custard

• In a saucepan, heat the milk and cream.

• In a bowl, whisk the sugar, egg yolks, and vanilla.

• Gradually add the hot mixture whisking constantly.

• Return the entire mixture to the saucepan. Cook until thickened, whisking constantly. Strain.