The original Roly Poly Pudding is now more than 100 years old and featured suet as the main fat source. This recipe still contains all the charm as the original, though we’ve replaced a few ingredients and added a delicious healthy spin on this time-honored English dessert.
1⅓ cup white spelt flour
⅔ cup coconut flour
1 tablespoon coconut sugar
½ teaspoon sea salt
2 ½ teaspoons baking powder
5 tablespoons ice cold water
1 tablespoon lemon juice
⅓ cup of rolled dates
⅓ cup raisins
1. Preheat the oven to 375 degrees.
2. For the date raisin filling, add raisins and rolled dates to a pot with about ½ cup of water and simmer for 7 -10 minutes. Turn off and let cool for 5-10 minutes.
3. Mix all the dry ingredients thoroughly in one bowl, set aside.
4. Put three pieces of ice in another small bowl and measure in 5-6 tablespoons of water.
5. Add the Buttery Coconut oil to the dry mix bowl and with two butter knives cut the Buttery Coconut Oil into the flour while slowly adding the ice water, one tablespoon at a time.
6. Next, finish the date rain filling. Blend the date & raisins by adding the now cooled down (and slightly plumped up) raisins and dates to food processor and blend until smooth.
7. Return to your dough. Ideally, the finished dough will look like smaller than pea size pieces, with no loose flour. At this point, you can clump it into two balls. Be careful not to over mix (we want this dough to come out slightly flakey and perfect). Divide and carefully form two balls.
8. Tear off about 11 inches of parchment paper and dust with coconut flour, then place one of the balls on top. Dust it, too, then roll it out thin.
9. Spread the sweet date raisin filling evenly over the entire rolled out dough.
10. If the dough is sticking to the parchment paper, take a long knife and run it underneath to loosen it.
11. Carefully roll up the dough into a log and put in the oven and bake for 20 minutes or so.
12. Take out and cool for 5 minutes then slice into rounds serve with sliced fruit.