Black Cherry Jam Roly-poly pudding
Description
I generally try to avoid dessert, thinking this will keep my weight down, but old-fashioned English puddings can be my downfall. Roly-poly pudding is traditionally made with suet. I prefer my version made with butter, which makes for an ever-so-slightly healthier dessert, and of course celebrates the sweet and rich New Zealand butter from our dairy farms. I have also used a rather luxurious black cherry jam and accompanied it with a classic orange-flavoured crème anglaise to make this a real wintry treat for pudding lovers. I love the imported Accoceberry jam from Sabato, but any other full-fruit jam can be used.
Method
Sift the flour, baking powder and salt into a large bowl. Add the zest and rub the butter into the flour until the mixture is crumbly. Stir in the milk so the batter becomes soft but not too wet. Turn out on to a floured work surface and roll into a rectangle 25cm by 20cm. Spread this with the jam and roll up, sealing the edges well with extra milk.
Wrap loosely in baking paper, allowing room for the pudding to swell, then wrap again in foil, sealing the ends well. Place the pudding in a steamer and steam for about an hour. Ensure the water is topped up during the cooking to prevent the pudding from boiling dry.
Meanwhile beat the eggs yolks and sugar for the crème anglaise together in a bowl until thick and creamy. Heat the milk and cream in a heavy saucepan with the orange zest. Strain the hot creamy milk onto the egg yolk mixture and stir well.
Rinse out the saucepan and strain the egg and creamy milk mixture back into the pan. Over a very, very low heat (or in a double boiler), stir the custard continually until it thickens. Do not let the custard get too hot or it will split. (If it shows signs of separating around the edges, remove from the heat and beat with a whisk.) Keep warm until needed.
To serve, unwrap the pudding, slice and serve while still hot, accompanied by the orange-flavoured crème anglaise.