Roly Poly Rhubarb Pudding

*Roly Poly Rhubarb Pudding*
Serves 8

Kind of like a rolled rhubarb dumpling baked in a delicious sauce.  Serve with lashings of custard or cream for a delicious treat!

For the dumplings:
280g plain flour (2 cups)
2 tsp baking powder
1 tsp salt
2 1/2 TBS butter
7 fluid ounces of milk (7/8 cup)

For the filling:
softened butter for spreading
95g caster sugar (1/2 cup)
freshly grated nutmeg
3/4 pound rhubarb, chopped (2 cups)

For the Sauce:
190g caster sugar (1 cup)
4 tsp plain flour
1/4 tsp salt
240ml hot water (1 cup)
1 TBS butter
freshly grated nutmeg

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a deep 9 inch square baking dish and set aside.

Whisk together the flour, baking powder and salt.  Cut the butter into little bits and drop it into the flour.  Rub it in with your fingertips until it resembles fine crumbs.  Stir in the milk to make a soft dough.  Tip out onto a floured board.  Knead a few times and then pat out to a rectangle that is 1/4 inch thick.  Spread the top with softened butter.  Sprinkle the sugar over top and pat down.  Sprinkle with some freshly grated nutmeg and then cover with the chopped rhubarb.  Pat it down a bit then roll up as for a jelly roll, pinching the edges shut.  Cut into 8 slices with a sharp knife.  Place each slice, cut side down into the prepared baking dish.

Whisk together the sugar, flour and salt for the sauce.  Whisk in the hot water.  Cook on high in the microwave for about a minute.  Take out and whisk.  Cook for a further minute, until boiling.  Pour this over top of the rhubarb rolls in the dish.

Bake for 45 to 50 minutes in the heated oven, until the rolls are cooked through and the whole thing is nice and bubbly.  Serve warm, spooned into bowls, along with some custard or pouring cream.