Anybody made hollygog pudding?

soba

Saw mention of this pud in a magazine and I found the recipe online. It seems like a square of pastry with golden syrup spooned on then rolled like a swiss roll and baked. Was wondering if the pastry cooks through ok if it's quite thick?
http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=562&Itemid=28

bluebag

Oh god! that sounds like carb heaven. I think it would cook fine as it is in for 40 mins. Bet it's all gooey and syrupy in the middle.and crunchy and lovely on the outside

I'm going now.... it's getting too much for me ...

Callie22

The pastry would cook through but it looks like it's meant to be a bit 'wet' anyway, as you cook it in milk. I reckon it'll be the same as any lardy/suety pudding baked in the oven, quite moist inside but crisper on the top.

westcoastscot

Could make it like suet roly poly pudding, which we make with jam?

soba

Callie22 wrote: »

The pastry would cook through but it looks like it's meant to be a bit 'wet' anyway, as you cook it in milk.

Doh!!....That's what happens when you don't read a recipe properly - I thought it was a lot of milk to bind pastry together, didn't read the bit about cooking the pastry in the remaining milk......

agreenmess

I've made it before after I found the recipe on The Quince Tree blog, me and the other half loved it, though it is defiantly one of those once a year only in winter type of stodgy pud!! Mine cooked all the way though and with the milk kind of got abit poached on the bottom and crispy on the top. Once it gets really cold again I think I will be making it again HTH!

tessie_bear

soba thanx for posting that website its very nice reading...i too saw the hollygog pudding on quince tree and fancy trying it...i shall not use lard as that sounds grim also think i will wait for a cold day