Ingredients


175g fresh cranberries (or frozen, thawed)

1 tbsp icing sugar

2 tbsp cranberry sauce or jelly

300g gluten free self-raising flour, plus extra for dusting

140g dried suet

85g caster sugar

finely grated zest 1 orange

175-200ml lactose free milk

Lactose free custard, to serve


Serves - 6





Method


To make the filling, warm the cranberries and icing sugar together in a saucepan until the fruits begin to soften. Increase the heat, so the juices boil and become jammy.

Pour the mixture into a bowl, then stir in the cranberry sauce or jelly. Leave to cool. Grease and lightly flour (gluten free) a large sheet of greaseproof (about 40 x 30cm), and sit it on a bigger sheet of foil. Put a steamer on to simmer.

For the dough, mix together the gluten free flour, suet, caster sugar and orange zest with a wooden spoon. Stir in some lactose free milk until the mixture reaches the consistency of a soft pastry. Gather together into a ball, but don’t overwork or it will toughen.

On a lightly floured (gluten free) surface, roll the dough into a rectangle about 22cm x 25cm. Spread with the cooled cranberry mix, leaving a 2cm border around the edge.

Moisten the border with cold water or lactose free milk before rolling into a cylinder. Start by tucking over the border of one of the short ends, then lift as you roll  so the jam doesn’t get squeezed out.

With the long join underneath, lay the roly-poly in the centre of the parchment paper. Fold over the long paper and foil edges to seal, leaving enough space above the pudding to allow it to rise. Squeeze the paper ends together tightly to seal them.

Lay the parcel in the steamer over the simmering water, cover and steam for 1¼-1½ hrs, until firm to the touch. Rest for a min or two before unwrapping, slicing and serving. Lactose free vanilla custard is the perfect accompaniment and the roly-poly is best eaten as soon as it is made.


Recipe adapted from: Good Food

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