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Roly Poly, Raspberries & Rhubarb

August 6, 2014

Self saucing raspberry & rhubarb pudding

Self-saucing raspberry & rhubarb pudding – great for breakfast too!

My husband recalls his favourite childhood dessert as being his mums Jam Roly Poly. Essentially a scone dough, the roly poly was slathered in home-made jam and set in a sugar syrup bath to cook. It was sweet with a light, bready texture inside and a crusty caramelised glaze on the outside. He loved it!

Not to be out-done by ones’ mother-in-law, bad bad, idea, I set about to make this dessert, early into our courtship, and my first attempt was none other than mediocre. That’ll teach me! But then not to be defeated by a bad pud, I pursued it further, only to find success several hundred thousand calories later – thank God I wasn’t counting carbs back then! The challenge had been conquered and I rarely made roly poly again – it was typically sugary & stodgy and far too rib-sticking for our sub-tropical climate.

I thought of it again when my mother sent me an old magazine clipping for a berry pudding which she had enjoyed and suggested I convert it. So convert it I did! I now had a use for the raspberry jam languishing at the back of the fridge and leftover rhubarb from a previous recipe. The original recipe had a basic batter made with wheat flour, plenty of sugar, milk AND jam! I have made it gluten-free, dairy-free and lower sugar with pleasing results. It is self-saucing with the major source of sweetness coming from the jam.

Interestingly, my husband loved the pudding and described it as a modern, lighter & healthier “roly poly” dessert. It really looks nothing like roly poly but I understood what he meant – it must have been my rare use of jam that did it!

100g gluten-free SR flour (being too lazy to make my own, I used this one)
1 1/2 teas coconut flour
90g coconut sugar (I used Natvia)
big pinch nutmeg
60g macadamia oil or ghee
120g almond milk (or rice milk if nut-free)
2 eggs
vanilla to taste
1 teas baking powder
100g frozen raspberries
100g stewed rhubarb*
45g raspberry jam
150g water
In the TM add the dry ingredients and blitz to mix together. Add the eggs, milk and oil and mix on SP 5 for 10 seconds. 
Grease 4 teacups and divide the fruit evenly between them. Pour the batter over the top. 
Rinse the TM bowl but don’t bother washing it and weigh in the water & jam. Heat for 3 minutes on SP 3 at 100°C. Pour over the batter and cook the puddings for 30 minutes at 175°C until golden. Serve with ice-cream or my dairy-free whipped cream or yoghurt. Careful with kids, the fruit will be hot!
*Use a combination of any berries or just use rhubarb to the weight of 200g 
4 Comments leave one →
  1. August 12, 2014 8:32 am

    Have you ever tried to steam this pudding on the Varoma dish?

  2. August 12, 2014 8:25 am

    Thanks – this looks like my kind of food. I am going to make this evening and use my Chia seed raspberry jam (low fructose). In fact just found your blog and will be spending lots of time here. Thank you. I am GF and FF and trying low carb also.

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