Indian Pudding Roll

Indian Pudding Roll

Prep Time

20 minutes

Cook Time

15 minutes

Serves

6 people

Want to taste the flavors of New England all ‘rolled up’ into one bite? This moist and delicious cake roll will have you saving this recipe to make over and over again.

Unlike other cake-roll recipes, this preparation involves rolling the cake one time only, eliminating the possibility of the cake cracking as you roll, unroll and re-roll between cooling and filling.

An Indian Pudding Roll is the ultimate in feel-good desserts that harken back to the New England countryside.

For more recipes by Jim Bailey, The Yankee Chef, click here!

Ingredients

  • Nonstick cooking spray
  • 1 (15-ounce) can whole berry cranberry sauce, drained
  • 1 teaspoon grated orange rind
  • 1 cup canned Indian pudding
  • 3 tablespoons molasses
  • 3 tablespoons oil
  • 3 eggs, separated
  • Juice from 1 orange
  • 1 cup granulated sugar, divided
  • 3/4 cup flour
  • 1 teaspoon baking soda
  • Milk, if needed
  • Powdered sugar, for coating film wrap

Preparation

  • 1 Preheat oven to 375-degrees F. Spray a 15 x 10-inch cookie pan and line with waxed or parchment papper; spraying the paper and dusting with flour; set aside.
  • 2 Beat together the cranberry sauce and grated orange rind until as smooth as possible. Wrap and refrigerate until needed.
  • 3 In a large bowl, beat Indian Pudding, molasses, oil, egg yolks, orange juice and 1/2 cup sugar until smooth with an electric mixer; set aside.
  • 4 In a clean, dry bowl(and with clean, dry beaters) beat egg whites on high until soft peaks form, slowly add remaining 1/2 cup sugar while beater is running.
  • 5 Continue beating until stiff peaks form; set aside. In another bowl, blendflour, ginger, baking soda, and cloves.
  • 6 Fold in half the beaten egg white with the Indian pudding mixture, just until blended. Fold in half the flour mixture, justuntil blended.
  • 7 Continue until everything is combined. If the batter is not pourable, add milk, a couple of tablespoons at a time, until it is thin enough to pour.
  • 8 Evenly pour and spread thecake batter onto the prepared pan and bake 10-12 minutes, or until the top just starts to spring back when touched.
  • 9 Meanwhile,in another pan the same size or large, line with film wrap, using two pieces, over-lapping slightly if needed, that is the same size or larger than the cake.
  • 10 Heavily sprinkle with powdered sugar; set aside. When cake is done, immediately loosen the sides of the cake, let cool for 1 minute and invert onto the prepared film wrap.
  • 11 Peel off the paper and immediately but gently start sprading the prepared cranberry filling over the surface of the cake, leaving an inch border.
  • 12 Start rolling from the long side, gently, making sure you remove the wrap as the roll begins to roll into itself. Don't roll tightly, just enough to meet.
  • 13 Leave on the pan, seem-side down and top with a layer of film wrap to cool completely for 2 hours before slicing.

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