Recipe by French Tart
The delicious golden-crusted traditional Hollygog pudding originates from Oxfordshire in England and is a pudding delight. Oxfordshire is a varied county, with a rural character that contrasts with the sophistication of its principal town, and this is a typical simple, robust Oxfordshire farm pudding. On National Pudding Day, the Breakfast crew of BBC Radio Oxfordshire, set the Old Farmhouse Bakery in Steventon a challenge, to make an old Hollygog Pudding based on an Oxford recipe. Kate Bitmead and the team at the bakery rose to the challenge and before the end of the show had produced the delicious golden-crusted traditional Hollygog pudding. Kate’s tip is to drizzle generous spoonfuls of the custard-like sauce that comes out of the pudding during cooking on top and enjoy! Here is the delicious result, with courtesy of BBC radio Oxford and The Old farmhouse bakery team. I posted this recipe after seeing it on a foodie blog recently; I have had this recipe saved for some time now with a view to making it, as well as sharing it! Enjoy!
Top Review by Queen Dana
This is very different from anything I've had before. I had a problem with the golden syrup, it squeezed out when I rolled the dough; resulting in a somewhat bread pudding like roll with very little sweetness. I cut into slices and topped with the golden syrup and then topped with custard, which was very tasty. Made for ZWT6.
- 225 g plain flour, plus extra for dusting
- 1 pinch salt
- 115 g chilled butter, diced
- 3 tablespoons cold water
- 6 tablespoons golden syrup
- 250 ml whole milk
- custard or cream
Directions See How It's Made
- Preheat the oven to 200C/gas 6.
- Sieve the flour and salt into a mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- 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.
- 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.
- To serve, cut the roll into slices while still hot, and drizzle over the custard or cream.