Damson roly-poly doughnut puddings with boozy custard
- December 2015
- Serves 6
- Hands-on time 30 min, oven time 25 min, plus freezing
What happens when you cross a roly-poly pudding with a jam doughnut? A recipe that you’ll be cooking and showing off time and time again.
Looking for more ways to use the seasonal fruit? Take a look at all of our damson recipes, here.
- 40.6g (22.5g saturated)
- 100.4g (57.7g sugars)
- 6 tsp damson jam
- Butter, softened, for greasing
- 100g caster sugar for coating, plus 3 tbsp for sprinkling
- 300g self-raising flour, plus extra to dust
- 6 tbsp light muscovado sugar
- 150g vegetable suet
- 200ml whole milk
- 1 medium free-range egg yolk, lightly beaten, to glaze
For the boozy custard
- 470ml whole milk
- 100ml double cream
- 1 tbsp cornflour
- 4 medium free-range egg yolks
- 50g caster sugar
- 50ml Cointreau or other clear liqueur
You’ll also need…
- 6 x 100ml ramekins
- Heat the oven to 200°C/180°C fan/ gas 6. Put 1 tsp jam in 6 holes of an ice cube tray. Freeze for at least 3 hours or overnight (see Know-how). Grease 6 ramekin moulds thickly with butter, then coat with the 100g sugar.
- Sift the flour into a bowl with a pinch of salt. Stir in the muscovado sugar and suet. Mix in the milk with a palette knife or metal spoon to form a firm dough. Tip onto a lightly floured surface and knead for a minute, then divide into 6.
- Shape each piece into a ball, then flatten into small circles about 2cm thick. Put a portion of frozen jam in the centre of one, then bring the pastry edges together and pinch firmly to seal the jam inside. Put, seal-down, into a sugar-coated ramekin. Gently brush the top of the dough with egg glaze and sprinkle generously with sugar (see tip). Repeat with the rest of the dough, then put the ramekins in a baking tray and bake in the oven for 25 minutes or until golden and risen.
- Meanwhile prepare the custard. In a medium saucepan, gently heat the milk and cream. In a large bowl, combine the cornflour, egg yolks, sugar and liqueur. When the creamy milk starts to steam, whisk it into the yolk mixture. Clean the pan, then return the custard to it. Over a very low heat, gently stir the custard until it starts to thicken and bubble – if lumps start to form, whisk firmly. Put the puddings on plates and serve with the custard on the side.large mixing.
The egg wash and sugar crust makes the puds look like a doughnut. Make sure they’re thickly coated – it provides a gorgeous texture contrast.
Prepare the puddings up to most of the way through step 3 – ie, make them but don’t bake. Chill for up to 24 hours, covered in cling film. Bring up to room temperature, then bake.
We’ve used a jam roly-poly pastry recipe here, but made it into a pudding. The theatre comes from the discovery of an oozing jam centre.
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