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Marmalade roly poly pudding
Serves: 4-8
Prep time: 25 minsTotal time: 
Recipe photograph by Gareth Morgans
Marmalade roly poly pudding
A classic comfort pudding with a zesty marmalade twist and whisky syrup custard
Serves: 4-8
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
862Kcal
Fat
35gr
Saturates
21gr
Carbs
117gr
Sugars
72gr
Fibre
2gr
Protein
9gr
Salt
0.8gr
Abigail Spooner
Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 200g self-raising flour, plus extra to dust
- 1 tbsp caster sugar
- 100g vegetarian suet
- zest of ½ orange
- pinch of freshly grated nutmeg
- 125-150ml milk
- 175g marmalade
- butter, to grease
- 2 tbsp demerara sugar
- 1 x 500g pot vanilla custard
- 2 tbsp whisky
For the whisky syrup
- 70g caster sugar
- 40g butter
- 2 tbsp whisky
- zest and juice of ½ orange
Step by step
- Place a large sheet of baking paper on top of a large sheet of foil – both about 30cm x 40cm; set aside.
- Combine the flour, caster sugar, suet, orange zest and nutmeg in a large mixing bowl. Slowly stir in enough milk to form a soft, but not too sticky, dough. Turn out onto a floured surface and roll out to a rectangle, about 25cm x 30cm.
- Spread evenly with marmalade, leaving a 2cm border all around. Gently roll up from one of the short ends, then pinch the seam and ends closed. Lift onto the prepared paper, seam-side down, and roll up. Twist the ends to form a 'cracker', and chill for at least 45 minutes. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6 and generously butter a baking dish (about 15cm x 22cm base). Sprinkle with the demerara to coat.
- Unwrap the chilled roly-poly, trim off the ends then cut into 8 thick slices. Place side by side in the prepared dish, leaving gaps in between to allow for expansion. Cover with the paper and foil and bake for 30 minutes, then uncover and bake for a further 20 minutes until a light golden crust has formed.
- Meanwhile, combine all the ingredients for the whisky syrup in a small saucepan. Place over a medium-low heat to dissolve the sugar, then increase the heat slightly and bubble for 5 minutes or until syrupy. After the pudding has had 20 minutes uncovered, generously brush the syrup all over the top and return to the oven for 10 minutes more until golden and sticky.
- Gently heat the custard with the whisky in a medium saucepan, stirring occasionally, until hot. Pour into a jug and serve alongside the roly-poly pudding.