Blackberry Dessert for When You’re on a Roll

“This is a delicious warm pudding I would like to share with your readers,” Clea Allen writes. “It’s an old recipe that has been in the family for at least 40 years. My mother used to roll it up like a jellyroll (hence the name roly-poly ), but I find it much easier to bake it in layers.”

BLACKBERRY ROLY-POLY

2 cups flour

1/2 teaspoon salt

2 tablespoons sugar

1 tablespoon baking powder

5 tablespoons shortening

1 egg, beaten

1/2 cup milk

Blackberry Filling

Spicy Sauce

Sift together flour, salt, sugar and baking powder. Cut in shortening until mealy. Add beaten egg and milk. Pat half of dough into greased 13x9-inch baking pan or casserole.

Spoon Blackberry Filling over dough. Roll out rest of dough on floured board to size of pan. Place over berries. Bake at 375 degrees 25 minutes or until dough is golden brown. Serve warm with hot Spicy Sauce. Makes about 8 servings.

Blackberry Filling

3 cups blackberries

1/8 teaspoon salt

1/2 teaspoon ground ginger

2 tablespoons soft butter or margarine, cut up

3/4 cup sugar

Stir together blackberries, salt, ginger, butter and sugar.

Spicy Sauce

1/2 cup sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 tablespoon flour

Dash salt

2 tablespoons soft butter or margarine

1 cup boiling water

1 teaspoon vanilla

In small saucepan, combine sugar, nutmeg, cinnamon, flour, salt and butter. Stir in boiling water. Cook over medium heat, stirring constantly, until thickened. Add vanilla. Serve hot.

CLEA ALLEN

Huntington Beach