Recipe by Jay Miller
Recipe Time: 45 minutes plus cooling
2 1/2 cups cake flour, plus more for dusting
2 tablespoons granulated sugar
1 tsp ground cinnamon
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces, plus more softened for parchment paper
3/4 cup full cream milk
3/4 cup apricot jam
½ cup mixed nuts, chopped (optional)
your favourite ice cream for serving
Preheat oven to 200C.
Whisk flour, granulated sugar, ground cinnamon, baking powder, and salt in a large mixing bowl until combined. Add butter, and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Add milk and stir together until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Turn out dough onto a lightly floured surface. Roll out to slightly thicker than 0.5 cm. Cut into a 35-by-30-cm rectangle. Spread the jam over dough, leaving a 1 cm border. Sprinkle chopped nuts if desired. Fold short sides of dough in by 1 cm. Roll lengthwise to form a log, brushing off excess flour. Pinch ends and along length of log to seal. Cut out a piece of baking paper large enough to wrap around the log and brush with softened butter.
Place the log on top of the baking paper and wrap to cover then wrap again with a piece of foil. Place a baking tray in the bottom of the oven and carefully fill with boiling water. Place wrapped log on a rack in in the centre of the oven. Bake the pudding for 45 minutes to 1 hour, adding boiling water occasionally to maintain level.
Transfer pudding to a wire rack, and let cool 20 minutes. Remove foil and baking paper, and slice.
Serve warm, with ice cream.