Baked Bramley apple and treacle roly poly recipe

• 1 lemon, zest and juice
• 6 tbsp golden syrup
• 50 g (1.8oz) soft light brown sugar
• 15 g (0.5oz) butter
• 225 g (7.9oz) self raising flour, plus extra for rolling
• 100 g (3.5oz) suet
• 1 pinch salt
• 2 Bramley apples (approx 450g), peeled, cored and chopped into about 1cm pieces
• 1 cup icing sugar for dusting
• 1 cup custard, ice-cream or cream, to serve

1. Preheat the oven to 190C/170C fan ovens/Gas 5.
2. Put the lemon zest and juice in a saucepan with just 2 tbsp of the golden syrup, sugar, butter and 125ml of water.
3. Bring to a simmer and then remove from the heat, and leave to cool slightly.
4. Mix together the flour, suet, salt and about 150ml cold water to form a soft pliable dough.
5. Roll out on a surface lightly dusted with flour to about 25cm square, 5mm thick.
6. Drizzle the remaining 4 tbsp of syrup over the top and scatter over the apples, leaving a 1cm border of suet pastry around the edges.
7. Roll into a cylinder shape and using a sharp knife, cut into 2.5-3cm slices.
8. Lay in the baking dish, overlapping slightly.
9. Pour the lemon syrup mixture in the saucepan over the top and place in the oven for 35-40 minutes until the pudding is nicely golden and bubbling.
10. Dust the cooked pudding with icing sugar and serve hot with custard, ice-cream or cream.

lemon, golden syrup, brown sugar, butter, flour, suet, salt, bramley apples, icing sugar, custard

Taken from www.lovefood.com/guide/recipes/19281/baked-bramley-apple-and-treacle-roly-poly-recipe (may not work)