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Blueberry Pear Baked Roly Poly

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Written recipe below

A classic British pudding made with traditional suet pastry but with a filling made of fresh pears and blueberries, flavoured with allspice and baked in the oven in a fraction of the time it would take to steam.

The use of fresh fruit adds a fresher touch and makes for a slightly less heavy pudding. Frozen blueberries can be used. Excellent served hot with lashings of custard




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Blueberry Pear Baked Roly Poly
Serves 4-6

1 Pear, cored and chopped (no need to peel)
100g/4oz Brown Sugar
teasp Ground Allspice
1 teasp Lemon Juice
100g/4oz Fresh or frozen Blueberries
225g/8oz Self Raising Flour
25g/1oz Castor Sugar
100g/4oz Shredded Suet
About 150ml/5fl.oz. Cold Water
Butter or margarine for greasing

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1. Preheat the oven to 200C, (180C fan), 400F, Gas Mark 6 . Place the chopped pears, sugar, allspice and lemon juice in a small saucepan, bring to the boil stirring then continue to boil stirring from time to time, for about 5 minutes or until the mixture is very soft and almost jam like.

2. Remove from the heat, add the blueberries (fresh, frozen or defrosted) and stir to mix well, slightly mashing. Taste and add more sugar if necessary to make the mixture very sweet then set aside to cool whilst you make the pastry.

3. Well grease a 20cm (8-inch) square piece of parchment paper with butter and set aside. Place the flour, sugar and suet in a mixing bowl and mix very well.

4. Add the water then using a table knife, stir the mixture until it starts coming together. The mixture should be slightly on the soft side, so add more water if necessary until it forms a mass which comes away from the sides of the bowl

5. Well flour your hand and bring the dough together, then knead very lightly for a couple of minutes in the bowl. You will still be able to see and feel the bits of suet.

6. Turn onto a very well floured surface, flour a rolling pin then roll the pastry out to an oblong 1cm/ -inch thick and no larger than 20cm/8-inches wide.

7. Spread the cooled pear mixture evenly over the dough leaving a generous 2.5cm/1- inch border, then using a pastry brush, moisten the borders with some cold water then starting from the short end, carefully roll up like a Swiss Roll, pinching the side edges together as you go to prevent the filling spilling out. Once you get to the end, press the end seam down gently to seal.

8. Place the greased parchment paper on a large piece of foil, greased side up, then place the roly poly seam side down onto the middle of the parchment paper, bring the sides of the foil up which will automatically pull up the sides of the parchment as well, then fold the foil loosely over the top and seal the top and sides of the foil so the roly poly is loosely wrapped. This allows the pudding to expand during cooking without it spreading too much. Place on a baking tray and bake for 35-40 minutes.

At the end of the cooking time, unwrap and leave to stand for 5 minutes before cutting into thick slices - a serrated bread knife cuts well. Excellent served hot with custard.



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