Roly-poly pudding is a tried and tested favourite. Not to be confused with its jammy British cousin, this roly-poly pudding is proudly South African. The dough is deliciously light and buttery, and the tart sweetness of apricots is a delicious accompaniment. Serve with custard and tuck in!
Roly-poly pudding
Ingredients
Sauce
- 500ml (2 cups) boiling water
- 200g (1 cup) sugar
- 20g (2 tbsp) butter
Dough
- 240g (2 cups) cake flour
- 2,5ml (½ tsp) salt
- 10ml (2 tsp) baking powder
- 125g butter
- 2 large eggs, lightly beaten
- 60ml (¼ cup) milk
- 180ml (¾ cup) fine apricot jam
- double thick cream or homemade custard, to serve
Instructions
Preheat the oven to 180°C and grease a deep oven tray.
For the sauce, heat the water, sugar and butter in a saucepan over medium heat until all the sugar has dissolved. Set aside to cool.
For the dough, combine the flour, salt, baking powder and butter in a food processor until it reaches a breadcrumb texture.
Add the eggs and milk and process until it comes together.
Lightly dust a work surface with flour and roll out the dough in a rectangular shape to 7 – 10mm thickness. Brush the apricot jam onto the dough, leaving a 2cm border. 6 Roll the dough up like a Swiss roll and place on the greased oven tray. Pour the sauce around the dough. Bake until cooked through, about 1 hour. 7 Serve warm with double cream or homemade custard.
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