Cherry and chocolate roly poly Recipe

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serves:

8

Skill:

easy

Cost:

cheap

Total Time:

00:55

Prep:

00:20

Cooking:

00:35

Nutrition per portion

RDA
Calories 300 kCal 15%
Fat 15g 21%
  -  Saturates 7g 35%

Our cherry and chocolate roly poly is a sophisticated twist on a childhood classic. Tart cherries and smooth chocolate give this classic British pudding a flavour makeover, whilst staying true to the idea of the much-loved classic. Using good quality dark chocolate chips makes a real difference here! This cherry and chocolate roly poly is the perfect nostalgic dessert to serve after a Sunday roast or to bake up for a tea-time treat. It’s much easier to make than you’d think, and tastes better than any shop bought roly poly.

Ingredients

  • butter, for greasing
  • 150g self-raising flour, plus extra for dusting
  • 50g caster sugar
  • 75g vegetable suet
  • zest of 1⁄2 lemon
  • 75-100ml milk, plus extra for brushing
  • 100g cherries marinated in kirsch, drained and roughly chopped (reserve some of the juice for serving)
  • 1tbsp jam
  • 50g dark chocolate chips
  • 40g flaked almonds
  • custard, to serve

Method

  • Heat the oven to 190C, and butter a large sheet of baking parchment. Mix the four, sugar, suet and lemon zest in a bowl, then gradually add 75ml of milk, stirring with a knife until it comes together to form a soft dough. Add the remaining milk if the mixture is too dry.

  • Roll out the dough on a floured surface to 30 x 20cm. Mix the cherries and jam together, then spread this over the dough, leaving a 2cm border, then sprinkle with chocolate chips and almonds. Brush the edges with a little milk and roll up from the short edge. Pinch the ends to prevent the filling oozing out.

  • Put the roly poly on the parchment, seam side down. Wrap up lightly, twisting the ends to seal. Bake for 25-35 mins until golden. Leave for 5 mins before opening and put on a plate. Cut into slices and serve with custard and leftover cherry juice.

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