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Hollygog or Ollygog Pudding


Dough of flour, butter and water, rolled into a c¼in thick rectangle, spread with golden syrup and rolled-up. Baked in tray with milk.

Original Receipt (with thanks to Dennis Jenner) from Joe Curley, master-cook at Simpsons-in-the-Strand, reported in The Sunday Times magazine c1979

Hollygog Pudding
This is a golden syrupy roly-poly which is baked in milk. It was first made in the Oxfordshire village of Kiddington, where it has been passed down among farming families.

For four to six people, you need:
8 oz. plain flour, 4 oz. butter or lard, pinch of salt, Golden Syrup or treacle, mug of milk, cold water to mix.

Sieve flour and salt, rub fat into flour until it has a breadcrumb consistency, and add a little milk to form a stiff dough. Roll out into rectangular strip, spread with syrup or treacle, and roll up like a Swiss roll. Put it in a greased baking dish, and pour over enough milk to come half way up the side. Bake in a pre-heated, moderately hot oven (400 de-grees) for 30-45 minutes. Serve in slices.

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