Baking Sweet Breakfast Recipes Seasons Spring Summer

Shahtoot Mulberry and Cinnamon Roly Poly Pudding

November 20, 2018

The original Roly Poly recipe came to me many years ago from a Canadian-friend’s mother who once baked this with raspberries and rhubarb. Shahtoot mulberries can be both white and black and are particularly sweet. Baked into a light, buttery, scone-like scroll made moist with syrup, this is a short seasonal treat worth the picking and stem plucking.


(Serves 8)

500 ml water

200 g caster sugar

1 tsp ground cinnamon

1/4 cup caster sugar

360 g plain flour + extra for rolling

4 1/2 tsp baking powder

1/2 tsp salt

140 g unsalted butter, diced

250 ml milk

3 cups Shahtoot or other black mulberries

1 tbsp + extra softened butter


  1. Preheat oven to 220ºC
  2. Heat the water and 200 g caster sugar together until the sugar has dissolved. Set aside.
  3. Mix the 1/4 cup caster sugar and teaspoon of ground cinnamon together and set aside.
  4. Combine the flour, baking powder and salt together in a bowl.
  5. Rub the butter into this dry mix until crumbly. Pour in the milk and combine using a fork to make a soft ‘scone-like’ dough.
  6. Roll the dough out on a lightly floured work surface to a ½ cm thick 35cm x 40cm rectangle.
  7. Evenly dot the softened butter over the dough.
  8. Evenly scattering the mulberries over the surface of the dough.
  9. Sprinkle with the cinnamon sugar before rolling into a log, starting from the long side.
  10. Cut into 3cm thick slices and lay cut side up in a buttered deep baking dish and pouring over the syrup.
  11. Bake in the oven for 20 minutes before reducing the temperature to 180ºC for another 20 minutes.
  12. Serve warm with pouring cream


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