Roly Poly Bread Butter Pud Recipes

ROLY-POLY BREAD & BUTTER PUD

Roly-poly bread & butter pud image

There's nothing more comforting than a nursery pud, and this recipe combines two favourites in one

Provided by Sarah Cook

Time 2h

Number Of Ingredients 8

Ingredients

85g very soft butter , plus extra for the dish
350g raspberry jam
large fresh unsliced white bread loaf (about 800g)
4 eggs
400ml double cream
400ml milk
85g caster sugar , plus a little extra
1 tsp vanilla paste or seeds scraped from 1 vanilla pod

Steps:

Butter a deep 2-litre baking dish. Dollop in half the jam and spread over the base of the dish. Trim the crusts and rounded top from the loaf so that you are left with a rectangular block of bread. Cut into 4 thick slices of bread. Whizz the crusts and left over bread into crumbs and freeze for later.
Spread the butter over one side of each slice of bread. Flip the slices over and spread the un-buttered sides with remaining jam. Roll up the slices from the short sides, jam-side inwards, to make 4 fat Swiss rolls. Halve each so you end up with 8 short, squat Swiss rolls. Squish these snugly into the baking dish, cut-sides up, so you can see 8 jam swirls.
Whisk together the eggs, cream and milk, then sieve into a jug with the sugar and vanilla. Give a good stir, then carefully pour over the bread swirls - you may have to do this in stages, letting the custard soak in bit by bit. Let the dish stand at room temperature for 30 mins so the custard continues to soak in.
Heat oven to 160C/140C fan/gas 3. Scatter some more caster sugar over the pudding, then bake for 1 hr-1 hr 15 mins until the top is golden and the custard is gently set. Cool for 5 mins, then serve.

Nutrition Facts : Calories 779 calories, Fat 42 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.32 milligram of sodium

FRUIT ROLY POLY PUDDING

Fruit Roly Poly Pudding image

When I worked at Cedar Grove Lodge, Mrs. Ward (the lodge's cook) made this wonderful pudding with whatever fresh fruit was in season. I particularly remember it made with raspberries. I've had the recipe for many years but misplaced it until recently. It brings back good memories.

Provided by Myrna B.

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 -4 tablespoons shortening or 2 -4 tablespoons butter
2/3 cup milk
1 cup fresh fruit, unsweetened or 1 cup cooked fruit
1/3-1/2 cup sugar
cinnamon or nutmeg
2 tablespoons flour
1/3 cup sugar
1/4 cup cold water
3/4 cup boiling water
1/3 cup fruit juice

Steps:

BISCUIT DOUGH:.
Sift together flour, baking powder, and salt. Cut in shortening with a pastry blender until the mixture resembles fine cornmeal. Add milk to make a soft dough (do not overmix). Turn dough on to a lightly floured surface and knead slightly.
ROLY POLY PUDDING:.
Roll dough into a rectangular shaped piece 1/8 to 1/4-inch thick. Combine fruit (apples, berries, peaches, rhubarb, etc.) and sugar and spread on the dough. Sprinkle with spice if desired. Roll up and place in greased baking dish and bake in hot oven (400 F) for 10 minutes, then lower the temperature to moderate (350 F) and bake 15-20 minutes longer. Serve hot with Fruit Juice Sauce.
FRUIT JUICE SAUCE.
Mix together flour and sugar, add cold water and blend to a smooth paste. Slowly add boiling water, stirring constantly, then cook sauce over boiling water until it is thickened. Remove from heat and add fruit juice. Serve hot.
NOTE: Reduce the sugar to taste when using juice from preserved fruit.
I'm not really sure of the number of servings or actual prep time.

Nutrition Facts : Calories 151.8, Fat 2.9, SaturatedFat 0.9, Cholesterol 1.9, Sodium 225.4, Carbohydrate 29, Fiber 0.6, Sugar 11.2, Protein 2.7

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