Oyster and pudding roll.

It is a simple dish that can be enjoyed with friends and family.

You can also make it in the oven, although the temperature and baking time will vary.

A quick dip in a warm sauce will also do.

The traditional way to make these is with the egg, a little sugar and some peppermint flavoured jelly.

The ingredients are easy to make and a good choice for summer.

They are a great summer food, but it’s worth cooking with a fork and knife as they do require more patience.

You don’t need to be a perfectionist with this recipe as you can make it with the spoon.

Make it for the family to share and to make it last a while.

If you want to cook it for yourself, you’ll need to make a slightly bigger version with the recipe above.

It’s worth a try for any festive occasion, but the main thing to remember is to take your time and make sure you do it right.

This recipe is adapted from the new cookbook The Best Cookbook of the Year by Julia Child, which you can buy here.

To make a jelly roll from scratch you’ll first need to mix together a few ingredients, including the egg and the sugar, but you can also use the recipe for a regular egg and sugar jelly roll recipe.

You may need to use a whisk to mix all the ingredients together, but don’t be too worried.

You’ll have to wait until the dough has formed to add the jelly roll ingredients.

The dough will be sticky, so take care with your hands when folding.

The jelly roll will have a nice crunch to it and you can roll it out and then cut it up into bite-sized pieces.

You’re not going to need the whole recipe, but there will be plenty left for later.

Just keep it in an airtight container and store it in a cool, dry place.


You’ll need: 1 1/2 cups flour 1 1 tbs butter 1 tb sugar 1 tsp baking powder 1 tsp salt 1/4 tsp peppermint extract 1/3 cup all-purpose flour 1/8 cup buttermilk 1/5 cup sour cream 2 eggs 1/6 cup milk 1 cup water 1 tsp vanilla extract, to taste Directions: Preheat oven to 190C/350F/gas mark 4.

Place the flour, butter, sugar and baking powder in a large bowl.

Add the egg yolks and stir to combine.

Add salt and peppermint extracts.

Add all the dry ingredients and stir until combined.

Fold in the wet ingredients and knead until combined, about 5 minutes.

Shape dough into a ball and press into a 12cm/4 inch square pan.

Cut out circles with a knife or your hands to fit your pan.

Bake for 45 minutes or until golden brown.

To serve, spoon a dollop of the jelly onto each piece of bread.

Allow to cool for 10 minutes before slicing.

Recipe Notes The jelly will hold its shape better if you use a spatula or your fingers to gently press the edges together before rolling them into a circle.

It will also work better if the rolls are chilled for a couple of hours before slicing, as the jelly will be slightly hardier.

The recipe also contains instructions for making the egg version of the dish, but I would recommend using a fork as this will make a smoother rolling surface.

If your roll is too dry, add a little water to the mix before rolling it in.

It can be used in place of the dry egg roll.

You could also use this recipe for traditional jelly roll in a similar way.

You will need to add a small amount of flour to the dough to make sure it forms a nice smooth texture.

The filling can be made using the filling from the jelly rolls.

It needs to be thickened with a little extra flour and then kneaded into a thick paste before rolling in it.

To prepare the jelly for baking, mix together the flour and sugar together in a bowl.

Dip the jelly into the sugar and stir it around, until it’s slightly sticky.

If the jelly has been slightly wet, add more flour to make the dough more elastic.

Wrap the jelly in a clean plastic bag and refrigerate for up to 24 hours before baking.

The crust should have a soft, shiny, smooth surface.

Bake in the preheated oven for 20 minutes at 190C, or until the edges are golden brown and the centre has formed.

To check the roll is done, remove the foil and let it cool for a minute or two.

To finish the filling, dip a spoonful of the filling into the jelly and roll it around until it is coated with the jelly.

To help with rolling the jelly, wrap a piece of plastic wrap around the centre of the roll, so that you have a secure hold when rolling it.

Place a sheet of clingfilm over the roll and seal it with