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Apple and Blackcurrant Roly-Poly Pudding
1 ¾ cups plain flour 110g cold butter, grated 1 egg, separated about 5 tablespoons cold water ½ cup blackcurrant jam 1 apple, peeled and grated 1 teaspoon cornflour
© Annabel Langbein Media
Preheat oven to 180ºC. Place flour and butter in a food processor and pulse to fine crumbs or work with a knife in a mixing bowl. With motor running, add egg white and water and blend until mixture forms a rough ball.
If making by hand, cut in egg white and water until dough comes together in a softish ball. Tip dough out onto a clean, lightly floured bench and knead 8–10 times. Roll out onto a rectangular piece of baking paper (about 35cm x 25cm). Spread jam evenly over dough, leaving a 1cm border around the edge; scatter apple over jam then sprinkle cornflour on top. Roll dough up firmly along the longest edge, tucking in sides to enclose filling.
Place on baking tray, joined edge down; slash top in several places and brush with lightly beaten egg yolk. Bake for about 40 minutes until pastry is golden and cooked through to the centre.
Serve hot or warm in slices with cream, ice cream or custard.
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