Wicklewood's Ploughman’s Roly Poly (Gluten Free)

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Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This is a variation of a traditional Norfolk suet dish called Plough Pudding; made in a pudding bowl and boiled for several hours. Delicious though that is, I find that gluten free pastry doesn’t hold up too well the amount of handling needed, plus I prefer the ease, and taste of the baked version. Prep time includes 15 mins resting

Ingredients Nutrition

Directions

  1. Preheat oven to 180c.
  2. Sift flour mix and xanthan gum into a bowl, add seasoning, sage and suet, mix well.
  3. Add just enough cold water to bring the mixture together into soft dough.
  4. Place on a lightly floured surface and gently knead until smooth. (For a really light pastry try not to over handle the dough)
  5. Gently roll out the dough into an 8" by 12" rectangle.
  6. In a bowl mix the sausage meat and applesauce together,.
  7. Using a pallet knife, Spread the sausage mixture over the pastry leaving about 1/2" border.
  8. Over a medium heat, gently soften the onions.
  9. Cut the bacon rashers into 1" strips add to the onions season well and sprinkle over the sausage meat.
  10. Brush the edges of pastry with water.
  11. Starting at a narrow end, carefully roll the pastry.
  12. Place the roll seam side down on a lined baking sheet, leave to chill for 15 minutes.
  13. Bake for 30-40 mins until golden.
  14. Leave to cool for 10 mins before cutting.
  15. Serve hot or cold.