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!
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.Roly-poly pudding
Ingredients
Sauce
Dough
Instructions
1
2
3
4
5
