Hugh’s Roly Poly Christmas Pudding
Using Venison Sewitt!
The Sewitt Dough
• 300g of sewitt
• 600g self-raising flour
• 50g light musovado sugar
• 50g castor sugar
• Pinch or two of ground ginger
• Zest of an orange
• Pinch of salt
The boozy filling
• Raisins, apricots and dates that have been soaking in cider apple brandy for 24 hrs.
• 150g chopped stem ginger with a trickle of its syrup.
1. Mix all of the ingredients by hand, and form a small well in the centre.
2. Add the juice of the orange and some icy cold water.
3. Bring mixture together and mould it into a rectangle shape.
4. Roll out into a large rectangle approximately 1.5cm in thickness.
5. Spread the filling across the dough, leaving a clear pastry margin at one end.
6. Fold in the margins at the short ends of the dough and wet the folded edges.
7. Roll the dough, starting at the long edge and seal by wetting the final edge with water.
8. To get the Roly Poly steaming, butter up some grease proof paper, over a clean damp tea towel.
9. Fold the paper in half, then flip one folded half back so that it forms a pleat in the paper.
10. Carefully place the Roly Poly onto the pleat and wrap it with the paper and towel.
11. Tie the edges with string, as you would a Christmas cracker and steam for 2 – 2.5 hours.
12. Remove the roll from its packaging just before you are to serve and flambé with some warm cider apple brandy.
13. Slice and serve hot with some cream or custard.
Watch Christmas At River Cottage on The LifeStyle Channel.