Raspberry and almond roly-poly pudding

Recipe from: 5/1/2000 12:00:00 AM
Ingredients 4
Servings 1
Minutes 25 min


Serving Change
  • 80
    raspberry jam
  • 50
    ground almonds
  • milk
  • 1
    quantity tea scones mixture (see recipe)


25 min
Preheat oven to 220 ºC. Prepare scone mixture according to recipe. Roll out into a rectangular shape about 3 cm thick. Spread with 60-80 ml raspberry jam and sprinkle with ground almonds. Roll up the dough carefully like a Swiss roll. Place on a greased baking tray and brush with milk. Bake in the oven for 20 minutes. Slice and serve warm with warm custard. Serves 4-6.

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