The last of the Feijoas: Sticky Roly Poly Pudding

 We had some great friends over for tea yesterday. As is the custom in our house, I was responsible for the dessert offering. I wanted to make something seasonally appropriate for a cold winter's night. With the last of the feijoas starting to sag in the fruit bowl, I came up with this lovely warming and wintry creation. Taking inspiration from the old fashioned roly poly pudding I combined the feijoas with granny smith apples and cinnamon. 

Feijoa and Apple Roly Poly Pudding

1 1/2 cups peeled and sliced feijoa flesh 
1 granny smith apple, peeled and sliced
4 tablespoons caster sugar
the juice of 1 lemon

3 cups plain flour
1 1/2 teaspoons baking powder
200g chilled butter
300ml cream
a dusting of ground cinnamon

Syrup:
1/2 cup apple juice
3/4 cup caster sugar
the juice of 1 lemon

Butter a 25cm round oven dish and line the bottom with baking paper if you intend to turn the pudding out to serve.

Start with the fruit: Place the prepared fruit, first measure of caster sugar, and juice of 1 lemon into a small pot. Cook over a medium-high heat stirring constantly until the fruit is cooked, pulpy and thickened. Set aside to cool.

Now prepare the dough: Sift the flour and baking powder into a large bowl. Cut the butter into small chunks. Using your fingertips, rub the butter into the flour until the mixture resembles crumbs. 

Make a well in the centre and pour in the cream. Using a table knife, fold the mixture together, taking care not to over-mix. 




Turn the mixture out onto a large sheet of baking paper. 












Place another sheet over the top and roll the dough out to measure approximately 25 x 40cm. Place into the fridge and chill for about 10 minutes. 

Preheat the oven to 180deg. C.







Prepare the syrup: Combine the apple juice, second measure of caster sugar and juice from the second lemon in a small saucepan. Bring to the boil and cook for about 5 minutes.


Assemble the pudding: Take the dough from the fridge and spread the cooled fruit mixture evenly over it. 










Sprinkle with cinnamon and roll from the long edge. 











Cut into 5 cm slices and place, cut side up, into the buttered oven dish. 

Leave small gaps in between the rolls to allow for rising. 

Pour the hot syrup over the pudding and bake for 50 minutes until the dough is well risen and the pudding is golden brown. 









Once cooked leave the pudding to rest for 15 minutes before turning out onto a serving dish. I browned the top using a blow torch. The pudding can be served in the baking dish if you prefer. We served ours with vanilla ice cream.