• Apricot roly-poly with ginger custard is one of those family South African desserts that gets passed down through generations. And it gets more and more delicious each time.

    Apricot roly-poly with ginger custard


    • Roly-poly

    • 280g (2 cups) self-raising flour
    • 110g (½ cup) butter
    • 2 large eggs, lightly beaten
    • 15ml (1 tbsp) buttermilk
    • 1 x 450g jar apricot preserve
    • Sauce

    • 330ml (11/3 cups) boiling water
    • 30ml (2 tbsp) butter
    • 100g (½ cup) castor sugar
    • Ginger custard

    • 6 large egg yolks
    • 70g castor sugar
    • 30ml (2 tbsp) cornflour
    • 2,5ml (½ tsp) vanilla extract
    • 750ml (3 cups) fresh cream
    • 15ml (1 tbsp) glacé ginger, chopped
    • 5ml (1 tsp) fresh ginger, finely grated



    Preheat the oven to 180°C.


    Combine the flour and butter in a food processor and use the batterpaddle attachment to blend until the mixture resembles fine breadcrumbs.


    Add the eggs and buttermilk and continue to mix until you have a smooth dough. Add more buttermilk if it is too dry.


    Roll the dough into a 25cm x 30cm rectangle. Spread the apricot preserve over the dough and roll to form a Swiss roll. Refrigerate for about 30 minutes, then cut into 2cm rings.


    To make the sauce, add the sugar and butter to the boiled water and stir until the sugar has dissolved.


    Place the roly-poly rings in an ovenproof dish and pour over the sauce. Bake for about 1 hour.




    For the custard, beat the egg yolks with the sugar, cornflour and vanilla until thick and creamy.


    In a saucepan, bring the cream to a boil then remove from the heat. Pour the hot cream slowly into the egg mixture, whisking continuously. Once combined, pour the mixture back into the pot, add the ginger and return to the stove on a low heat. Whisk until the mixture begins to thicken, about 10 – 15 minutes.


    Serve the roly-poly hot with the ginger custard.


    Instead of apricot jam you can use fig preserve, and replace the ginger in the custard with thyme leaves and 60ml (¼ cup) honey.

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