Jammy Rhubarb Roly Poly Pudding

Ingredients

1 1/2 cups (225 g) self-raising flour
3/4 cup (110 g) plain flour
2 Tbs caster sugar
80 g butter, chilled, chopped
1/2 cup (125mL) milk
1 egg, lightly whisked
20 g butter, extra, melted
1/4 cup (35 g) coarsely chopped hazelnuts
1 1/2 cups (375mL) vanilla custard
2 Tbs Franeglico Hazelnut Liqueur

Rhubarb berry jam:

1 bunch rhubarb, trimmed, cut into 2 cm pieces
500 g strawberries, coarsely chopped
1/2 cup (110 g) caster sugar
1 tsp vanilla bean paste

Method

To make the rhubarb berry jam, place rhubarb, strawberry, sugar, vanilla and 1 tablespoon water in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low and bring to a simmer. Cook, stirring, for 30 minutes or until fruit breaks down. Set aside to cool slightly.

Preheat oven to 180 C. Grease a 25 cm (base measurement) ovenproof frying pan. Place combined flour and sugar in a bowl. Add butter and use your fingertips to rub into the flour mixture until coarse crumbs form. Make a well in the centre and add the milk and egg. Stir to form a smooth dough. Transfer to a lightly floured work surface and roll out to a 20 cm x 30 cm rectangle. Spread 1/3 cup rhubarb jam over the dough, leaving a 2 cm border along the edges.

Working from 1 long side, roll up dough to form a log. Trim ends and cut into 8 slices (about 3 cm thick). Spoon remaining jam into the prepared pan. Place dough slices, cut-side up, over the jam. Brush with the extra butter and sprinkle with hazelnut. Bake for 30 minutes or until golden and cooked through.

Combine custard and Frangelico or syrup in a jug. Serve the pudding warm with the custard mixture.

Credits: Coles

Photo Credits: Coles