Baked bramley apple and treacle roly poly

Jo Pratt / 08 February 2013

A comforting pud that's perfect for a wintry weekend treat.

Preparation time

25 minutes

Cooking time

35-40 minutes




  • Grated zest and juice of 1 lemon
  • 6 tbsp golden syrup
  • 50g soft light brown sugar
  • 15g butter
  • 225g self raising flour, plus extra for rolling
  • 100g suet
  • Pinch of salt
  • 2 Bramley apples (approx 450g), peeled, cored and chopped into about 1cm pieces
  • Icing sugar for dusting
  • Custard, ice-cream or cream, to serve

You will also need an approximate 1.2 litre oven dish, greased with butter.


1. Pre-heat 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. Bring to a simmer and then remove from the heat, and leave to cool slightly.
3. Mix together the flour, suet, salt and about 150ml cold water to form a soft pliable dough. Roll out on a surface lightly dusted with flour to about 25cm square, 5mm thick.
4. 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.
5. Roll into a cylinder shape and using a sharp knife, cut into 2.5-3cm slices. Lay in the baking dish, overlapping slightly. 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.
6. Dust the cooked pudding with icing sugar and serve hot with custard, ice-cream or cream.

Our thanks to Bramley Apples for providing this recipe.

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