We've asked the eliminated contestants from MasterChef: Back to Win to share with us the dish that made them fall in love with cooking — because even world-class chefs had to start somewhere. And we've all got plenty of time — and the reality TV inspiration — to put our culinary skills to the test.
This Roly Poly Pudding dates back to Tracy Collins' childhood — her nanna made it for Tracy before she passed away. Then her mum started baking the sweet treat. "It's a family recipe," Tracy says, adding that part of what makes it so satisfying is that it reminds her of home.
But she also enthuses that it's something you can make with staples in your cupboard — butter, sugar, flour and golden syrup. "It's comforting, it's homely, it's so achievable that you can whiz it up and get it in the oven in literally I reckon five or 10 minutes."
- For the pudding:
1 cup (250g) unsalted butter, cubed
2 cups self-raising flour
⅓ cup (160ml) water
6-8 tbsp golden syrup
- For the sauce:
2 cups boiling water
¼ cup (50g) butter
½ cup caster sugar
- Preheat oven to 180°C.
- Place flour and butter in food processor and pulse until it becomes a coarse crumb.
- Add water to flour and butter crumb and work together in food processor until it becomes a ball.
- Tip out of food processor onto floured surface and bring into a ball again.
- Roll dough out until approximately 25cm x 30 cm and 1cm thick.
- Spread golden syrup over the rolled dough.
- Roll up the dough from the shorter side.
- Place roll into a large baking tray.
- For the sauce, place all sauce ingredients together and mix until butter and sugar are dissolved.
- Pour sauce into the tray either side of the dough — do not pour directly over the dough.
- Place into the oven and bake for 45-50 minutes.
- Serve with ice cream, cream or custard.
- Serves 6
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Total Time
- 59 minutes, 59 seconds