Madsen’s marmalade roly-poly

Posted On February 2, 2009

It bore a loose resemblance to jam roly-poly.  I used short-crust pastry rolled out into a rectangle.  I put my home-made marmalade in from one of the long edges, moistened all around the edges with water, then rolled it up carefully, sealing it along the edge that ends up on top of the cylinder, and sealing and crimping the ends.  I baked it for half an hour.  The outside cooks first, enabling the inside to steam itself.  The result was a slightly crisp outside and a lovely steamed marmalade pudding inside.  I served it with unsweetened custard, and thought it a very nice way to finish a meal on a cold night.