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Hollygog pudding

Diana Henry from Market Kitchen
Try Diana Henry's recipe for this historical dessert from Oxfordshire, which is partly cooked in milk and loved for its sticky sweetness

Hollygog pudding

Method

1. Preheat the oven to 200C/gas 6.

2. Sieve the flour and salt into a mixing bowl. Rub the butter or lard into the flour with your fingertips until the mixture resembles breadcrumbs.

3. Add the water and knead to form a stiff dough. Roll out onto a floured work surface to form a rectangular strip about 3.5cm thick. Spread over the golden syrup evenly and roll up like a Swiss roll.

4. Put into a buttered ovenproof dish and pour in enough milk to come about half-way up the side of the pudding. Bake in the preheated oven for 35-45 minutes, or until the pastry is golden-brown.

5. To serve, cut the roll into slices while still hot, and drizzle over the custard or cream.

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Serves: 4-5

Prep: 20 min
Cook: 45 min

Ingredients
225g plain flour, plus extra for dusting
pinch Salt
115g chilled butter or lard, diced
3 tbsp cold water
4 tbsp golden syrup
250ml full fat Milk
custard or Cream