Rhubarb and Ginger Roly-Poly

Rhubarb and Ginger Roly-Poly makes a hot, satisfying dessert on a cold winter’s day. Serve it with custard or cream.2 oz. plus

1 teaspoon butter, cut into small pieces

8 oz. flour

1 teaspoon salt

2 teaspoons baking powder

2 tablespoons sugar

3 oz. shredded suet

10 TO 12 tablespoons water

1 lb. rhubarb, washed, trimmed and chopped INTO 2-inch lengths

1 teaspoon ground ginger

6 oz. soft brown sugar

3 tablespoons milk

1 teaspoon castor sugar

Preheat the oven to fairly hot 375 F (Gas Mark 5, 190 C). With the teaspoon of butter, grease a medium-sized baking sheet.

Sift the flour, salt, and baking powder into a large mixing bowl. Stir in the sugar and suet. Add 6 tablespoons of water to the mixture and knead lightly until the dough is light and pliable. Add more water if necessary, spoonful by spoonful, if the dough is too stiff.

On a lightly floured surface, roll out the dough to a rectangle ; roll style, pressing the edges together to seal them.

Using a pastry brush, brush the outside of the dough with the remaining milk. Sprinkle the castor sugar over the top.

Transfer the roll to the baking sheet and place it in the oven. Bake for 35 minutes or until the roll is golden brown.

Remove the roly-poly from the oven. Transfer to a warmed serving dish and serve immediately.

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