Rhubarb Jam Roly Poly with Ginger Custard Recipe - Booths
Method: Pre heat the oven to 180°C / 160° Fan / 356°F / Gas Mark 4 Place the diced rhubarb and caster sugar on a baking tray, cover with foil and bake in
Ingredients
- 250g self raising flour
- 100g suet
- 75g caster sugar
- 1tsp ginger
- 1tsp Dr Oetker vanilla extract
- 150ml full fat milk
- 25g soft butter, for greasing
- For The Stewed Rhubarb:
- 300g Yorkshire forced rhubarb
- For The Ginger Custard:
- 25g crystallised stem ginger
- 1/2tsp ginger powder
- 1 tub Booths Madagascan vanilla custard
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