When I hear the word ‘roly-poly’, I’m transported straight back to school dinners. I can still picture the dinner lady pouring strangely luminous custard over a slightly dry, dense pudding filled with jam. While the dinner-lady version will always hold a special place in my heart, homemade is hard to beat.
We’ve put a twist on this nostalgic classic by teaming it with another all-time favourite: banoffee pie. Instead of jam, we spread over lashings of Carnation Caramel, then topped it with dark chocolate chips and banana. Once rolled up, it’s steamed in the oven. Sliced and served piping hot with a generous dollop of whipped cream and an extra sprinkling of dark chocolate, it’s deliciously addictive and the perfect way to finish a Sunday roast.
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- 250 g self-raising flour
- 1/2 tsp. baking power
- 125 g vegetarian suet
- 30 g caster sugar
- 1/4 tsp. salt
- 175 ml milk
- 300 g caramel (we used Carnation Caramel)
- 1 large banana, sliced
- 100 g dark chocolate chips
To serve
- 300 ml double cream, whipped
- Step 1Preheat the oven to 180°C (160°C fan) mark 4 and boil a kettle full of water. Put a large sheet of baking paper (or two overlapping) on top of a sheet of foil the same size. Fold a central pleat lengthways, 2.5cm wide, through both layers.
- Step 2In a large bowl, mix flour, baking powder, suet, sugar and salt. Stir in the milk to make a soft, but not sticky, dough.
- Step 3Lightly flour your work surface and roll out the dough to a rectangle about 28 x 32cm.
- Step 4Spread over the caramel, leaving a 1cm border all the way around. Sprinkle over the banana and 50g of the chocolate chips.
- Step 5Roll up from the long edge, without squeezing out the filling.
- Step 6Put roll seam-side down on to the prepared sheets. Lift up both long sides of paper and foil layers; bring the edges up to meet at the top and fold down in a pleat or crimp while leaving a little space inside for the pudding to rise. Tightly twist the ends like a cracker to seal and ensure it is airtight.
- Step 7Take a deep roasting tin with an elevated tray and fill with freshly boiled water. Place the roll on to the rack and bake for 1hr 5min. (If you don’t have a roasting tin with elevated tray, simply fill a deep roasting tin with water and place at the bottom of the oven and place the roll on a baking tray above.)
- Step 8Remove from the oven and leave for 10min. Carefully unwrap the roll and transfer to a board and slice. Serve with a generous dollop of cream and a sprinkle of the remaining chocolate.
GH TIP
If you can’t find suet, simply grate the same quantity of cold, unsalted butter.
Chloe is our Food Content Producer at Good Housekeeping, where she develops, tests and creates recipes that are as reliable as they are delicious. After studying Culinary Arts, she began her career as a cookery teacher before moving into recipe development. Over the past decade, she’s worked with some of the UK’s leading food brands and previously created food content for Red, Women’s Health, Men’s Health and Country Living, where you may have spotted her on their social channels. Raised in a family of chefs, Chloe’s love of food was inevitable. She’s the person friends and family turn to for recipe ideas, cooking advice and help rescuing kitchen mishaps. She believes food is so much more than fuel – it’s an experience, a way to bring people together and the maker of life’s best memories.
