On a cold winter's day, there is nothing more comforting than a baked pudding served warm with lashings of custard. This one takes no time at all to cook - my grandmother called it a 'five minutes pudding'. When it was cooked, she would simply spread it with jam and roll it up. Another name for this would probably be jam roly-poly!
I have increased the quantities shown to suit a 20cm x 30cm shallow tray.
110g butter, softened
110g caster sugar
150g plain flour
3 eggs, beaten
Preheat the oven to 180ºC.
Line a shallow tray with baking paper.
Cream the butter and sugar together in a large bowl, add the eggs and flour alternately and mix together until well blended. Pour into the lined tray and bake for about 10 minutes or until it starts to brown. Take out of the oven and turn out onto a clean tea towel. Remove the piece of baking paper (which will now be on the top) and, while still warm, start to roll from the longest edge, keeping the tea towel inside. Then leave to cool.
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When you're ready to eat, unroll the pudding, remove the tea towel and spread the cake with jam. Roll up again and cut into slices to serve. Custard recommended!
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