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Instructions
1. Preheat the oven to 200C, (180C fan), 400F, Gas Mark 6 . Place the chopped
pears, sugar, allspice and lemon juice in a small saucepan, bring to the boil
stirring then continue to boil stirring from time to time, for about 5 minutes
or until the mixture is very soft and almost jam like.
2. Remove from the heat, add the blueberries (fresh, frozen or defrosted) and
stir to mix well, slightly mashing. Taste and add more sugar if necessary to
make the mixture very sweet then set aside to cool whilst you make the pastry.
3. Well grease a 20cm (8-inch) square piece of parchment paper with butter and
set aside. Place the flour, sugar and suet in a mixing bowl and mix very well.
4. Add the water then using a table knife, stir the mixture until it starts
coming together. The mixture should be slightly on the soft side, so add more
water if necessary until it forms a mass which comes away from the sides of the
bowl
5. Well flour your hand and bring the dough together, then knead very lightly
for a couple of minutes in the bowl. You will still be able to see and feel the
bits of suet.
6. Turn onto a very well floured surface, flour a rolling pin then roll the
pastry out to an oblong 1cm/ � -inch thick and no larger than 20cm/8-inches
wide.
7. Spread the cooled pear mixture evenly over the dough leaving a generous
2.5cm/1- inch border, then using a pastry brush, moisten the borders with some
cold water then starting from the short end, carefully roll up like a Swiss
Roll, pinching the side edges together as you go to prevent the filling spilling
out. Once you get to the end, press the end seam down gently to seal.
8. Place the greased parchment paper on a large piece of foil, greased side up,
then place the roly poly seam side down onto the middle of the parchment paper,
bring the sides of the foil up which will automatically pull up the sides of the
parchment as well, then fold the foil loosely over the top and seal the top and
sides of the foil so the roly poly is loosely wrapped. This allows the pudding
to expand during cooking without it spreading too much. Place on a baking tray
and bake for 35-40 minutes.
At the end of the cooking time, unwrap and leave to stand for 5 minutes before
cutting into thick slices - a serrated bread knife cuts well. Excellent served
hot with custard.
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