Baked rhubarb roly-poly

Method

1. Place the rhubarb in a saucepan. Cook gently until softened. Add the sugar and cook gently until slightly thickened. Cool.

2. Preheat the oven to 220°C/gas 7.

3. Stir the flour, suet and orange zest together in a large bowl and add the water. Mix well to make a firm dough.

4. Roll out the dough to form a rectangle, which is about 20cm by 30cm.

5. Strain excess liquid out of the rhubarb and spread thickly over the dough, leaving a 2.5cm edge free of rhubarb.

6. Roll the dough up over the rhubarb filling and place on a greased baking sheet.

7. Bake the roly-poly for 40 minutes until golden brown, tipping off any fat as the pudding bakes.

8. Serve the roly-poly warm from the oven with custard or cream.

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Ingredients

450g rhubarb, chopped into medium-size pieces
115g Sugar
175g self-raising flour
85g suet
zest of 1 large orange
150ml water
custard or cream, to serve

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