Roly-poly pudding

April 9, 2013 (Last Updated: January 11, 2019)
Roly-poly pudding recipe

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

Serves: 6
Cooking Time: 30 mins


  • 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



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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