Fig Roly Poly Pudding

Thyme honey-infused figs rolled in almond suet pastry, baked until golden and served with homemade walnut and honey ice cream.

Baking Dessert Ice Cream Pastry Walnuts Figs

Estimated Nutrition

Calories

1309

kcal / serving

7854.2 kcal total

Carbs

119.8g

per serving

718.5 g total

Fat

88.7g

per serving

532.1 g total

Protein

17.6g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

For the caramelised walnuts

175

Self-Raising Flour

Plus extra for dusting

tsp

Vanilla Extract

unit

Vanilla-Infused Sugar

For sprinkling

Dairy

397

Condensed Milk

One can

Goats’ Cheese

Soft mild variety without rind

600

Double Cream

100

Full-Fat Milk

Plus extra for brushing

piece

Egg Yolks

Free-range

piece

Egg

Free-range and beaten for glaze

Fruits

250

Figs

Semi-dried with tops trimmed

piece

Lemon

Juice and zest only

NutsSeeds

200

Walnuts

Shelled and chopped

tbsp

Lemon Thyme

pinch

Salt

Ground Almonds

OilsFats

100

Shredded Suet

Usually beef or vegetable based; check label if vegetarian

Other

Thyme Honey

For the ice cream

Thyme Honey

For the fig filling

Thyme Honey

For the pastry

Method

Melt caster sugar in a saucepan until a caramel forms and pour over walnuts on foil to cool.

Beat condensed milk, honey, and goat's cheese together, then fold in whipped cream and half the walnuts.

Freeze the ice cream mixture in a container or an ice cream maker.

Simmer fig ingredients with 15ml water until thick, blend, and leave to cool.

Preheat the oven to 180°C.

Mix dry pastry ingredients, add combined wet ingredients to form a soft dough, and roll into a 20 x 30cm rectangle.

Spread fig filling on dough leaving a 1cm border, roll up, and place on a lined tray.

Brush with egg, sprinkle with vanilla sugar, and bake for 40 minutes until golden.

Drizzle with honey, top with remaining walnuts, and serve with the ice cream.