Roly poly pudding also known as shirt sleeve pudding is a traditional British pudding. It was probably created in the early 19th century. The dessert was traditionally made with a ‘suet’ (hard animal fat) dough that was spread with jam and then rolled up and steamed or baked. It got the name ‘shirt sleeve‘ as it was steamed in an actual shirt sleeve.
The pudding is a nostalgic one for many British adults, as it was very popular 30-40 years ago as part of British school dinners, topped with a custard.
Today, roly poly is not only made with a jam filling but also with fresh fruit and served when one needs a comforting ‘retro‘ dessert.
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Ingredients
Dough
- 1 3/4 cups flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup veg shortening
- 1/4 cup butter,
- 2/3 cup sour cream
Filling
- 1/4 cup butter, softened
- 1 cup brown sugar
- 2 tsp cinnamon
- 5 cups blackberries
Topping
- 2 1/2 cups water
- 2 Tbsp brown sugar
- 1 tsp cinnamon
- 1/2 cup light cream
Ingredients
Dough
Filling
Topping
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Instructions
Dough/Filling
- In a bowl, combine flour, sugar, baking powder & salt. Cut in shortening & butter until crumbly. Add sour cream & blend until ball forms. Roll out on a floured surface into a 15" x 10" rectangle. Spread with 1/4 cup softened butter, sprinkle with remaining filling ingredients. Roll up, jelly-roll style, starting with the long side. Cut into 10 slices. Place slices, cut side down, in a 13" x 9" baking pan.
Topping
- Preheat oven to 350 F.
- In a saucepan, combine water, brown sugar & cinnamon. Bring to a boil; remove from heat & stir in cream. Carefully pour hot topping over filled slices.
- Bake, uncovered for 35 minutes or until bubbly. The center will jiggle when dessert is hot out of the oven but will set as it sits for a few minutes. Serve warm.