What do you do with leftover pastry? I do make my own but sometimes buy ready-made pastry, even shortcrust (which is really easy to make). As it often comes in a frozen block and you have to defrost the whole thing, I’m then left with pastry to use up.
Quick puddings that don’t need a lot of prep are always popular in my house so when I came across a recipe in Nigella Express for Roly Poly Pudding I decided to make it. I remembered jam roly poly from school (which I never ate, as I had packed lunches rather than school dinners) but this recipe didn’t involve jam; I’m sure you could quite easily work out the appropriate point in the process to add it though.
The recipe can be found on Nigella’s website so I won’t repeat it; there’s barely anything to do anyway and you can adjust the quantities to fit the amount of pastry you have left over.
Simply preheat the oven, roll out the pastry and put it on a piece of greaseproof paper. Pour over the golden syrup, leaving a gap all around the edge. The syrup wasn’t as runny as I’d expected and it did stay put on the pastry. There was a little leakage when I moved the pastry though which is why I recommend putting it on a piece of greaseproof paper.
Grease a large oven proof dish and roll up the pastry from the short end. Transfer it to the oven proof dish, with the seam underneath, and pour the milk down the sides.
Bake in the oven for 30 minutes and slice to serve, hot – possibly with ice cream.
This is a very sweet dessert that tastes pretty naughty but is great when you want something stodgy in cold weather.
This recipe appears in Nigella Express, which you can buy here: